Friday, January 22, 2010

Chicken Enchilada Chili

-Heather Jordan


1 1/2 pounds chicken (boneless & skinless)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
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



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.

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