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Colin Wills, BDI Vice President

Slow-Cooker Chicken Enchilada Chili


1 small rotisserie chicken 
1 small onion 
1 small yellow or green bell pepper, chopped (½ cup) 
1 can 14.5-oz stewed tomatoes with garlic and onion, un-drained 
1 can (15 to 16-oz) chili beans in sauce, un-drained
½ cup enchilada sauce
3 Tbsp sour cream
1 Tbsp fresh cilantro, chopped (optional)


Spray 3-3 ½ quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker. Cover and cook on low heat
setting for 4-5 hours. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.