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 crockpot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.

Serves 4 to 6.


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