Crock Pot Chicken Chili with Peppers

Kickin' Chicken Chili

Yield: 4 (1 1/2-cup) servings + reserves
Prep: 25 mins
Cook: 4 hrs to 5 hrs (low) or 2-2.5 hours (high
Kickin’ Chicken Chili
Ingredients

2
pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
2
teaspoons ground cumin
1/4
teaspoon salt
1
tablespoon olive oil or cooking oil
1
16 ounce jar green salsa
1
16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
1
15 ounce can cannellini beans (white kidney beans), rinsed and drained
1
14 1/2 ounce can diced tomatoes with onion and garlic
Dairy sour cream (optional)
Shredded cheese (optional)
Directions

  1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
  3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

http://www.bhg.com/recipe/chicken/kickin-chicken-chili/

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About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
This entry was posted in Chicken, Crock Pot, Peppers, Soups and tagged , . Bookmark the permalink.

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