Crockpot Mexican Chicken Chili

A friend recently asked for a crockpot recipe that was low fat/low cal. This is a great one...even if you're not looking to cut calories!

Mexican Chicken Chili (adapted from MOPS newsletter)

2 boneless chicken breasts
1 onion chopped
2 celery stalks chopped
2 cans petite diced tomatoes (the garlic/olive oil are my favorite but you can use any kind)
2 cans pinto beans, undrained
1 can enchilada sauce
2 tsp. chili powder
2 tsp. cumin

Spray the crockpot with cooking spray. Put all ingredients in the cooker and cook on low for 7-8 hours. Shred chicken breasts. If you're not going low cal, you can garnish with cheese, sour cream, corn chips, etc...