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Slow-Cooker Chicken Enchilada Chili

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By Betty Crocker Kitchens
Updated Dec 18, 2009
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Chicken thighs are a pleasing change of pace in chili. Sour cream helps turn down the heat.

Slow-Cooker Chicken Enchilada Chili

  • Prep Time 10 min
  • Total 8 hr 10 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 1/4 pounds boneless, skinless chicken thighs
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium yellow or green bell pepper, chopped (1 cup)
  • 2 cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained
  • 2 cans (15 to 16 ounces each) chili beans in sauce, undrained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/3 cup sour cream
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 
    1
    Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
  • Step 
    2
    Cover and 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

370 Calories
11g Total Fat
30g Protein
38g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1690mg
71%
Potassium
1160mg
33%
Total Carbohydrate
38g
13%
Dietary Fiber
8g
33%
Sugars
14g
Protein
30g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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