Slow Cooker Chicken Chili

1 1/4 lb boneless, skinless chicken thighs
1 medium onion (chopped)
1 medium yellow or green bell pepper, chopped
2 cans stewed tomatoes with garlic and onion, undrained
2 cans chili beans in sauce, undrained
1 can (10 oz) Old El Paso encilada sauce (the spicer the better)


1. Mix all ingredients in your crock pot. Cover and cook on low for 8 hours. Stir to break up chicken. Serve with either a dollap of sour cream or cheddar cheese.