A twist on a classic crockpot dish, excellent with nacho chips.
- 4 boneless chicken breast halves, skinned and cubed
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cans (14.5 ounces each) stewed tomatoes, cut up
- 16 oz. med. salsa or picante sauce (or mild or hot, depending on taste)
- 1 can beans such as chick peas or Great Northern beans, drained
- 8 oz. sliced mushrooms
- Olive oil
Brown the chicken in a pan with the olive oil, then transfer to the crockpot. Add the rest of the ingredients and stir well. Cook on low for 6-8 hours.