Chicken Chili (C3)

Tagged as a C1 recipe as well: see the note at the bottom on converting.

4-5 chicken breasts, cut into bite sized pieces
5-6 scallions, chopped
4 ribs of celery - diced fine
1 bell pepper, diced
1 clove of garlic -chopped
4-5 Tbsp olive oil
1 10-oz can Rotel diced tomatos with chilis
2 cups chicken stock
3/4 cup water
salt and pepper to taste
1 teaspoom cumin
1 tablespoon chili powder (more if you want more "pop" to the taste)
grated Parmesan cheese for garnish

6 Servings


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 slow cooker 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 Parmesan cheese.

TO MAKE THIS A C1 RECIPE:
If you use a different type of canned tomatoes that does not have jalapenos in it, this would then be a C1 recipe!