I got this recipe from the crockpot lady, and it was a winner in our household. :-) Easy, yummy, and a new twist on 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 (I ended up just using 2 10oz cans, read labels carefully if avoiding gluten and/or soy)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I just had plain and added a sprinkle of garlic powder on top)
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. I then stirred the chicken back into the pot.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.