DeBora4BobbyL
06-10-2006, 12:04 PM
Chicken Chili
2 pounds boneless chicken breast, cut into bite sized pieces
1 3/4 cups chicken stock
1 small bunch scallions (five or six) chopped
4 ribs of celery - diced fine
1/4 cup red bell pepper - diced
1 clove of garlic -chopped
salt and pepper to taste
1/2 cup butter
1 teaspoon cumin
1 tablespoon chili powder (or to taste)
1 can (10 oz.) can diced Rotel tomatoes
1 cup water
grated Mexican cheese or your favorite cheese for garnish
Sauté the scallions, celery, and bell pepper in the butter. Add the chicken and cook just until the color begins to turn. Combine the chicken stock, canned tomatoes, water, garlic, cumin and chili powder in the warm crock pot and add the chicken and vegetables. Stir once to blend. Cover and cook on high for one hour, then turn the heat to low for 4-5 hours. Garnish with grated cheese.
2 pounds boneless chicken breast, cut into bite sized pieces
1 3/4 cups chicken stock
1 small bunch scallions (five or six) chopped
4 ribs of celery - diced fine
1/4 cup red bell pepper - diced
1 clove of garlic -chopped
salt and pepper to taste
1/2 cup butter
1 teaspoon cumin
1 tablespoon chili powder (or to taste)
1 can (10 oz.) can diced Rotel tomatoes
1 cup water
grated Mexican cheese or your favorite cheese for garnish
Sauté the scallions, celery, and bell pepper in the butter. Add the chicken and cook just until the color begins to turn. Combine the chicken stock, canned tomatoes, water, garlic, cumin and chili powder in the warm crock pot and add the chicken and vegetables. Stir once to blend. Cover and cook on high for one hour, then turn the heat to low for 4-5 hours. Garnish with grated cheese.