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Ingredients

• 1 3/4 lb boneless skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 2 medium stalks celery, sliced (3/4 cup)
• 2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
• 2 cans (15 to 16 oz each) pinto beans, undrained
• 1 can (10 oz) Old El Paso® enchilada sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 scoop-shaped corn chips, if desired
• 1/3 cup sour cream
• 2 tablespoons chopped fresh cilantro, if desired

Description

10 Minutes Is All You Need To Get Spicy Chicken Chili Simmering In Your Slow Cooker!

Betty Crocker