Ingredients:
- 6 boneless chicken breast halves, 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 (approx. 15 ounces each)
- 1 can chili beans
- 2/3 cup picante sauce
- 1 teaspoon. chili powder
- 1 teaspoon. cumin
- ½ teaspoon. salt
Preparation:
Sauté the chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker; add remaining ingredients. Cover and cook on LOW for 4 to 6 hours. Serve with rice.
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