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Slow-Cooker Mexican Chicken Chili

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By Betty Crocker Kitchens
Updated Dec 8, 2009
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10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!

Slow-Cooker Mexican Chicken Chili

  • Prep Time 10 min
  • Total 7 hr 10 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 3/4 lb boneless skinless chicken thighs
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium stalks celery, sliced (3/4 cup)
  • 2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
  • 2 cans (15 to 16 oz each) pinto beans, undrained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 scoop-shaped corn chips, if desired
  • 1/3 cup sour cream
  • 2 tablespoons chopped fresh cilantro, if desired

Instructions

  • Step 
    1
    Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 8 hours.
  • Step 
    3
    Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Nutrition

410 Calories
11g Total Fat
31g Protein
47g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
860mg
36%
Potassium
1040mg
30%
Total Carbohydrate
47g
16%
Dietary Fiber
13g
52%
Sugars
10g
Protein
31g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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