Chicken Enchilada Chili

• 1 1/2 cups prepared enchilada sauce
• 2 (14 1/2 ounce) cans chopped tomatoes, with seasonings (your choice)
• 2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans with juice
• 2 celery ribs, chopped
• 1 onion, diced
• 1 -2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 1/2 lbs skinless chicken thighs (or legs, breast, your choice)
• shredded cheddar cheese
• sour cream

1. Use a 6-quart slow cooker.
2. Pour the enchilada sauce and tomatoes into the bottom of the stoneware insert.
3. Add the beans, celery, onion, and spices; stir to combine.
4. Place the chicken on top.
5. Cover and cook on LOW for 7-8 hours, or until the flavors have combined.
6. If your chicken has bones, fish the bones out before serving.
7. Serve with cheddar cheese and a dollop of sour cream on top.

enchilada sauce, tomatoes, pinto beans, celery, onion, chili powder, ground cumin, chicken, cheddar cheese, sour cream

Taken from www.food.com/recipe/chicken-enchilada-chili-473895 (may not work)