Monday, May 17, 2010

Chicken Chili (crock-pot)

3 chicken breasts,  raw, frozen
1 bag mixed frozen peppers
28oz can crushed tomatoes
1 can corn, drained (I usually use that amount of frozen corn)
1 can black beans, drained (I use my own I've cooked and frozen in can-sized amounts)
2T chili powder
salt, pepper, basil to taste
Optional, 1/2tsp cayenne pepper
2-4c chicken broth (depending on how thick you want it)

Place chicken on bottom of crock pot.  Pour rest of ingredients over the chicken.

Cook low all day, or high 4 hours.  Shred chicken and return to crock pot just before serving.

No comments: