Slow-Cooker Mexican Chicken Chili

Name: Slow-Cooker Mexican Chicken Chili
Prep time: 7 h 10 min
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 6
Cuisine: American
Ingredients: 850 grams cans each) pinto beans, undrained; 177 milliliters medium stalks celery, sliced; 2 teaspoons chili powder; 1 shaped corn chips, if desired; 283 grams can Old El enchilada sauce; 2 Tbsps chopped fresh cilantro, if desired; 1 teaspoon ground cumin; 118 milliliters medium onion, chopped; 794 grams boneless skinless chicken thighs; 79 milliliters sour cream; 822 grams cans each) stewed tomatoes with garlic and onion, undrained

The recipe Slow-Cooker Mexican Chicken Chili is ready in roughly 7 hours and 10 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. This main course has 364 calories, 35g of protein, and 9g of fat per serving. This recipe serves 6. If you have corn chips, old el enchilada sauce, cilantro, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It will be a hit at your The Super Bowl event.