Recipe: Chicken Chili

Chicken Chili – 

• 2 whole chicken breasts, skinned, deboned, cut in 1/2″ chunks
• Celery heart
• 1 med. onion
• 2 cans stewed tomatoes, sliced
• 16 oz. med. salsa or picante sauce
• 1 can chick peas (or 1 pkg white kidney beans)
• 6 oz. mushrooms
• Olive oil
• Brown chicken in 1 tablespoon olive oil.
• Chop celery, onion and mushrooms.

Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours.

Serve with bread or taco chips.

*If you like it spicy, use hot salsa or picante sauce.

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Sorrell’s On The Square – 119 N 3rd Street Coshocton, OH 43812 – 740-575-4504.
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