Ingredients Jump to Instructions ↓

  1. 2 lbs lb boneless skinless chicken thighs

  2. 1 med onion chopped (1/2 cup)

  3. 1 med yellow or green bell pepper chopped (1 cup)

  4. 2 cans (14 1/2 oz each)Stewed tomatoes

  5. 1 can mild Rotel w green chiles

  6. 2 cans (15 to 16 oz) chili beans (prefer BUSH)

  7. 1 can (10 oz) Old El Paso enchilada sauce

  8. Sour cream Shredded cheddar cheese

  9. 2 Tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Spray 4-5 qt slow cooker w cooking spray. In cooker, mix all ingredients except sour cream, Cheddar cheese, and cilantro.

  2. Cover, cook on low heat setting 7 to 8 hrs.

  3. Stir mixture to break up chicken. Top each serving w sour cream, cheddar cheese and cilantro. (I also break up and add tortilla chips) Yield: serves 7 Notes: This is a very hearty chili and we make it throughout the year. I usually serve it with cornbread or additional tortilla chips/strips!


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