Chicken Enchilda Chili

I absolutely love using my slow cooker and by far, the best book of slow cooker recipes I've ever had is Stephanie's Make It Fast, Cook It Slow. There are so many great recipes. However, one of my favorite recipes was found on her website. Chicken Enchilada Chili combines my love of enchiladas, chili, and slow cooking in a combination that is out of this world! We ate this for a few days and it got better after it had some time to sit in the fridge. Go make this; you won't regret it!!

Chicken Enchilada Chili

1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks*
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

Directions

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

*I don't like celery, so I took this out.


This is OUTRAGEOUS. I need to make it again soon! You won't be disappointed!