Tuesday, February 9, 2010

Crockpot Chicken Enchilada Chili

Despite the fact that pregnant women in their 3rd trimester do heartburn like no one else, I still couldn't resist the chance to make this crockpot enchilada chili yesterday. Totally worth it. It's everything a crockpot recipe should be...super easy and flavorful and you probably already have everything you need on hand!



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.

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