Crockpot Chicken Enchilada Chili
- Number of Servings: 6
Ingredients
1 1/2 cups prepared enchilada sauce2 (14.5 oz) cans tomatoes with seasoning. (whatever you would like)2 (15 oz) cans pinto or kidney or whatever bean with juice ( or 1 cup dried beans soaked overnight)2 celery stalks, chopped1 onion diced or 1 TBSP dried minced onion flakes1 to 2 Tsp chili powder1 Tsp ground cumin1 1/2 lbs chicken ( I used breasts)shredded cheese and sour cream for serving (optional)
Makes 6 servings:
Difficulty: easy
Use a 6 quart slow cooker. Pour enchilada sauce and tomatoes into the bottom of insert. Add the beans, celery, onion, and spices and stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours or until the flavors have combined. If you are using dry beans you may need to cook longer to fully soften the beans. If your chicken has bones, take them out before serving.
Serve with shredded cheese and a dollop of sour cream if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user DMOSCIANO.
Difficulty: easy
Use a 6 quart slow cooker. Pour enchilada sauce and tomatoes into the bottom of insert. Add the beans, celery, onion, and spices and stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours or until the flavors have combined. If you are using dry beans you may need to cook longer to fully soften the beans. If your chicken has bones, take them out before serving.
Serve with shredded cheese and a dollop of sour cream if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user DMOSCIANO.
Nutritional Info Amount Per Serving
- Calories: 307.9
- Total Fat: 4.1 g
- Cholesterol: 65.7 mg
- Sodium: 1,049.5 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 9.4 g
- Protein: 36.0 g
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