1 3/4 lb boneless skinless chicken thighs
1 medium onon chopped (1/2 cup)
2 medium stalks celery sliced (3/4 cup)
2 cans (14.5 oz) stewed tomatores with garlic and onion undrained
2 cans 15 oz pinto beans undrained
1 can 10 oz enchilada sauce
2 t chili powder
1 t ground cumin
1 c scoop shaped corn chips
1/3 c sour cream
2 T chopped cilantro
Spray 4 to 5 qt slow cooker with cooking spray. In cooker mix all ingredients except sour cream & cilantro & chips.
Cover cook on low for 7 to 8 hours
Stir mixture to break up chicken.
Top each serving with corn chips, sour creamand cilantro.
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