Thank you Weather Bomb from the day off.
They made a Chicken Enchilada Chili that just about made me want to dive into the TV to get a sample.
Here's the recipe from the website.
Cooking DirectionsUse a 6-quart slow cooker. Pour the enchilada sauce and tomatoes into the bottom of the removable stoneware insert. Add the beans, celery, onion, and spices, and stir to combine. Place the chicken on top.
Cover and cook on low for 7 to 8 hours, or until the flavors have combined. If you are using dry beans, you may need to cook longer to fully soften the beans. If your chicken has bones, fish the bones out before serving. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
I think I'm going to try this one out soon