Chicken Enchilada Chili

Crock pots are useful friends of busy cooks. My problem is that whatever cooks in a crockpot seems to lose its identity. All the flavors kind of dissipate and blend together, and for some reason they diminish. This recipe is one exception.

Cuisinart Round Slow Cooker - 4-Quart (Google Affiliate Ad)

In the morning, grab some cans, a couple of produce items, chop, dump, and leave. So easy and so good. Make some Quick Beer Bread when almost dinner time to serve alongside and dinner will be a hit.


White Porcelain Cream Soup Bowls - set of 4 (Google Affiliate Ad)

Dump in a crock pot:

2 cans original Ranch brand beans
1 can enchilada sauce (I use mild red)
2 cans stewed tomatoes w/ garlic (or plain, and add 2 tsp garlic powder)
1-1.5 pound chicken thighs, rinsed
1 large onion, chopped
1 bell pepper, seeded and chopped
1 tsp paprika
1 tsp cumin
Toppings: chopped onion, chunked avocado, cheese, chopped cilantro (opt)

Cook on low for 8 or hi for 4 hours. Top when serving with your choice of add-ons like chunked avocado, grated cheese, more chopped onion, tortilla chips, chopped cilantro.

So much flavor in this dish.  Even great as leftovers on a bun for a Chicken Sloppy Jose! Enjoy!