CROCK POT
Chicken Chili


2 whole chicken breasts, skinned,
deboned, cut in 1/2" chunks
Celery heart
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil

Brown chicken in 1 tablespoon olive oil.
Chop celery, onion and mushrooms.
Combine all ingredients in large slow cooker/Crock Pot,
stir and simmer on low heat for 6-8 hours.
Serve with bread or taco chips.
*If you like it spicy,
use hot salsa or picante sauce.