Mexican Chicken Chili

10 boneless skinless chicken thighs (about 1 3/4 pound)

1 medium onion, chopped (1 cup)

3/4 sliced celery

2 (14.5 oz) cans stewed tomatoes, with garlic
and onion, undrained

2 cans (15 oz) each pinto beans, undrained

1 can (10 oz) Old El Paso enchilada sauce

2 tbsp tomato paste

2 tsp chili powder

1 tsp crushed red pepper flakes

1 tsp ground cumin

1 cup scoop shaped tortilla chips, if desired

1/2 cups sour cream

2 tbsp chopped fresh cilanto, if desired

Spray a 5-6 quart slow cooker with cooking spray. In cooker layer all

ingredients, except tortilla chips, sour cream and cilantro.

Cover; cook on low heat setting 7-8 hours. Break up chicken before

serving. Garnish with sour cream, corn chips and cilantro