Chicken Enchilada Chili

This is a good receipt that Norm's brother gave us. You can make it in a crock pot or on the stove.

1 1/4 pound boneless, skinless chicken thights(I used trukey, it was good too)
1 medium onion, chopped (1/2 cup)
1 medium yellow or green bell pepper, chopped (1 cup)
2 cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained (I like diced tomatoes, they are smaller)
2 cans(15 to 16 ounces each)chili beans in sauce,undrained
1 can(10 ounces)enchilada sauce
1/3 cup sour cream
2 tablespoons chopped fresh cilantro (I left this out)

1. Srapy 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 heat setting 7 to 8 hours.
3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

6 servings (1 2/3 cups each), 38g Carbohydrates