Ingredients:
1 1⁄4 lb boneless skinless chicken thighs
1 medium onion, chopped (1⁄2 cup)
1 medium yellow or green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 oz each) chili beans in sauce, undrained
1 can (10 oz) enchilada sauce
1⁄3 cup sour cream
2 tablespoons chopped fresh cilantro

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

2 Cover; cook on Low heat setting 7 to 8 hours.

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

easy variation:
Instead of the flavored stewed tomatoes, use regular stewed tomatoes and add some chopped onion and a dash of garlic powder or finely chopped fresh garlic.

chicken enchilada chili recipe