CROCK POT
CHILI CHICKEN


3 whole chicken breasts
(1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. cumin
1/2 teaspoon. salt
Saute chicken, onion, pepper, garlic in vegetable oil
until vegetables are wilted.
Transfer to slow cooker/Crock Pot
and add remaining ingredients.
Cook, covered, on low, for 4 to 6 hours.
Serve over rice.
Serves 4 to 6.