Difference between revisions of "Chili Chicken"
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* ½ teaspoon [[salt]] | * ½ teaspoon [[salt]] | ||
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# Sauté [[chicken]], [[onion]], [[pepper]], [[garlic]] in [[vegetable oil]] until vegetables are wilted. | # Sauté [[chicken]], [[onion]], [[pepper]], [[garlic]] in [[vegetable oil]] until vegetables are wilted. | ||
# Transfer to slow cooker; add remaining ingredients. | # Transfer to slow cooker; add remaining ingredients. | ||
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[[Category:Crockpot Recipes]] | [[Category:Crockpot Recipes]] | ||
[[Category:Poultry Recipes]] | [[Category:Poultry Recipes]] | ||
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[[Category:American cuisine]] | [[Category:American cuisine]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Bell pepper Recipes]] | [[Category:Bell pepper Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 10:49, 15 July 2012
Description
This is a great dish for those who love that southern spicy taste.
- Serves 4 to 6.
Ingredients
- 6 boneless chicken breast halves, 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 (approx. 15 ounces each)
- 1 can chili beans
- ⅔ cup picante sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
