Chicken Enchilada Chilli

I found this recipe in my Betty Crocker So Simple cookbook.   I made it in my Crock Pot for dinner the other night, and it was super easy and tasty!

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Chicken Enchilada Chilli -
Prep Time: 10 minutes          Start to Finish: 7 hours 10 minutes               6 Servings

• 1 1/4lb boneless skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 1 medium yellow or green bell pepper, chopped (1 cup)
• 2 cans (14.5oz each) stewed tomatoes with garlic and onion, undrained
• 2 cans (15-16oz each) chilli beans in sauce, undrained
• 1 can (10oz) enchilada sauce
• Sour cream
• 2 tablespoons chopped fresh cilantro

1 - Spray 4-5 quart slow cooker with cooking spray.  In cooker, mix all ingredients except sour cream and cilantro.

2 - Cover and cook on LOW heat setting 7-8 hours.

3 - Stir mixture to break up chicken.  Top each serving with cilantro and sour cream.

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I used chicken breasts instead of thighs.  The recipe doesn't require that you cut up the chicken, but I cut mine in cubes before putting it in the crock pot.  If I ever make it again, I will try to shred the chicken; I think it would be better that way.  I also skipped out on the cilantro and topped mine with shredded cheddar cheese and sour cream.  This turned out really yummy, and there was enough flavor in the ingredients that I didn't even need to add a single seasoning to it.  Doesn't get much easier than that!