Crockpot Chili and Chicken Recipe

Crockpot Chili and Chicken Recipe

3 pcs of whole chicken breast fillet (about 2 lbs); chopped into 1-inch pcs
1 c of onion; sliced
1 c of green bell pepper; diced
2 canned Mexican stewed tomatoes (16 oz each)
2/3 c of picante sauce
2 Tbsps of veggie oil
1 canned chili beans
1 tsp of cumin
1 tsp of chili powder
2 cloves of garlic; crushed
1/2 tsp of salt
1/2 tsp of ground black pepper

Place a medium-sized skillet with veggie oil over medium heat. When the oil is hot, fry garlic and onions for a minute. Toss in the chicken and green bell pepper. Fry ’til veggies wilt.

Transfer this to the crockpot together with stewed tomatoes, chili beans, picante sauce, chili powder, cumin, salt, and ground black pepper. Stir well. Cover with lid. Set heat to low.

Cook for 4-6 hours, stirring occasionally. May be used as topping together with grated Cheddar for baked rice meal; or as topping for tortilla chips

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