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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 45 |
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This dish puts a nice kick to chili! It is easy, inexpensive, and easily loved by even the pickiest of eaters! I used 1 can chili beans and 1 can of kidney as a switch, and it turned out great! My family enjoyed it without the chips, sour cream and cilantro, and it was still a hit! Read more ! Ingredients:
1 3/4 lb boneless, skinless chicken (i used 5 breasts) |
1 medium onion |
2 med celery stalks |
2 14.5 oz cans of stewed tomatoes (garlic and onion work nice!) |
2 15 oz cans of pinto beans |
1 10 oz can of enchilada sauce |
2 tsp chili powder (or to taste) |
1 tsp ground cumin |
corn chips (i used chili flavored) |
1/3 cup sour cream |
chopped, fresh cilantro to taste |
Directions:
1. Spray the inside of a 4 to 5 qt. slow cooker with cooking spray. Mix all ingredients together in slow cooker, except sour cream, corn chips, and cilantro
2. Cover, cook on low for 7-8 hours
3. After 7-8 hours, break up chicken
4. Top with corn chips, sour cream, and cilantro
5. ENJOY!
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