The freakish looking white blob is sour cream and some shredded cheese. The chili definitely stood on its own and didn't need any accompaniment, but I liked how the sour cream made it just a bit creamier.
1 1/2 pounds chicken breasts
1 1/2 cups prepared enchilada sauce
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained
1 onion, diced
2 teaspoons chili powder
1 teaspoon cumin
1. Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker.
2. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
3. Cover and cook on low for 7-8 hours, or until flavors have combined.