Categories: Chicken, Chili, Main Dish, Slow Cooker

Ingredients

• 1 1/2 cups prepared enchilada sauce
• 2 (14 1/2 ounce) cans chopped tomatoes , with seasonings (your choice)
• 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans with juice
• 2 celery ribs , chopped
• 1 onion , diced
• 1 -2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 1/2 lbs skinless chicken thighs (or legs, breast, your choice)
• shredded cheddar cheese
• sour cream

Directions

1. Use a 6-quart slow cooker.

2. Pour the enchilada sauce and tomatoes into the bottom of the stoneware insert.

3. Add the beans, celery, onion, and spices; stir to combine.

4. Place the chicken on top.

5. Cover and cook on LOW for 7-8 hours, or until the flavors have combined.

6. If your chicken has bones, fish the bones out before serving.

7. Serve with cheddar cheese and a dollop of sour cream on top.

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