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 ounces) Old El Paso™ enchilada sauce
1/3
cup sour cream
2
tablespoons chopped fresh cilantro
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
Cover and cook on Low heat setting 7 to 8 hours.
Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
