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Slow Cooker Kickin Chicken Chili

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ready in: 2-5 hrs
serves/makes:   6

recipe id: 110598
cook method: stovetop, crock pot

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2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
2 teaspoons cumin
1/4 teaspoon salt
1 tablespoon olive oil or cooking oil
1 jar (16 ounce size) green salsa
1 package (16 ounce size) frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
1 can (15 ounce size) cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 ounce size) diced tomatoes with onion and garlic
dairy sour cream (optional)
shredded cheese (optional)


In a large bowl, toss chicken with cumin and salt to coat.

In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

If desired, top with sour cream and cheese.

Leftover chili may be refrigerated in an airtight container for up to 3 days.

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Nutritional data has not been calculated yet.

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