CHICKEN ENCHILADA CHILI

1 1/4 pounds chicken thighs -- skinless, boneless
1 medium onion -- chopped
1 medium yellow or green pepper -- chopped
2 14.5 oz. Cans stewed tomatoes with garlic and onion -- undrained
2 15 oz. Cans chili beans in zesty sauce -- undrained
1 10 oz. Can enchilada sauce
1/3 cup fat-free sour cream
2 tablespoons fresh cilantro -- chopped

1. Spray 4 to 5 quart slow cooker with cooking spray. Mix all ingredients
except sour cream and cilantro in cooker.

2. Cover and cook on low setting 7 to 8 hours.

3. Stir mixture to break up chicken. Top each serving with sour cream and
cilantro.

Source:
"Simple Slow Cooker"