Chicken Enchilada Chili (crock pot)

This chili is another hit in our family! Here's the recipe:

1 1/2 lbs boneless, skinless chicken breast cut up
1 medium yellow pepper, chopped
1 medium onion, chopped
2 cans (14.5 oz each) diced OR stewed tomatoes with garlic and onion, undrained
2 cans (15-16 oz each) chili beans in sauce, undrained
1 can (10 oz) enchilada sauce
1 c. frozen corn
sour cream
cheddar cheese

mix all ingredients together in slow cooker (except for cheddar and sour cream)
cover and cook on low setting 7-8 hours
top with sour cream and cheddar cheese if desired...enjoy!
We love to serve this meal with corn bread muffins ( & honey butter), and a southwestern salad! YUM! :)