Monday, July 18, 2011

Slow Cooker Chicken Enchilada Chili by Melissa

I saw this recipe on GMA one morning and couldn't wait to try it. It seemed so simple and yummy!! You can find Stephanie O'Dea's Chicken Enchilada Chili here.

  • 11/2 cups prepared enchilada sauce (I used red)

  • 2 (14.5-ounce) cans tomatoes with seasoning (your choice: I used one Rotel and one Hunt's diced tomatoes)

  • 2 (15-ounce) cans black beans with juice (Stephanie uses pinto or kidney beans)

  • 1 onion, diced

  • 1 to 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 tbsp. minced garlic

  • 11/2 pounds frozen or thawed chicken (thighs, legs, breasts—your choice)

  • shredded cheddar cheese and sour cream for serving (optional)

  • In your crockpot, pour in the enchilada sauce, tomatoes, black beans. Drop in the onion, chili powder, garlic, and cumin. Stir. Push the chicken pieces down into the liquid, put the lid on, and set to low for about 6 hours for frozen chicken, 4 hours for thawed. Once chicken is cooked through, shred with a fork.

    Top with cheese and sour cream if you prefer. Its that easy!! And its super delicious!!

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