Crockpot Green Enchilada Chili?

It's not freezing here, but I am cold. And it's damp if not out right raining. The high today is 50-something, but I'm not optimistic I'll warm up. So here's what I'm doing for dinner tonight. It's technically "movie night" at our house. We've gone from pizza-movie night, to taco-movie night. Since D doesn't eat any real food anyway, I'm thinking B and I will not be upset that we're having this instead of traditional tacos. =)
Crock-pot Green Enchilada Chili Ingredients:
1 1/2 pounds chicken
1 1/2 cups Las Palmas green enchilada sauce (or a large can)
2 (14.5 oz) cans chopped or diced tomatoes
4 cups pinto or kidney beans (or mixture of both)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1 TBSP garlic
1 teaspoon cumin
1 teaspoon cilantro
1/2 teaspoons chipotle powder


 Directions:
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart (or larger) crock-pot. Add beans, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. When the chicken is cooked through and tender, you might need to pull it out and tear it into bite-sized pieces (depending on what kind of chicken you started with). Or you could shred it- which is my FAV- but B doesn't like it that way.

I'm planning to serve with flour tortillas, shredded cheddar cheese and sour cream. I'll try to remember to take pictures and update the recipe!

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