I found this recipe and thought it looked delicious (the picture comes from that site). It was pretty good, but even better after adding a little salt and topping the bowl with cheese and avacados. Below is the recipe with a few adjustments I made.
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, drained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced
4 garlic cloves, minced
1 teaspoon salt
1-2 teaspoons chili powder
1 teaspoon cumin
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion, garlic and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using chicken quarters, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
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