1 1/4 pound boneless, skinless chicken thighs 1 medium onion, chopped 1 medium yellow or green bell pepper, chopped 2 cans (14.5 ounce size) stewed tomatoes with garlic and onion, undrained 2 cans (15 to 16 ounce size) chili beans in sauce, undrained 1 can (10 ounce size) enchilada sauce 1/3 cup sour cream 2 tablespoons chopped fresh cilantro
Spray 4 to 5 quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
Cover and cook on low heat setting 7 to 8 hours.
Stir mixture to break up chicken. Top each serving with sour cream and cilantro.