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Chicken Chili

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
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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.

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