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Southwestern Chicken Chili

Slow Cooker Southwestern Chicken Chili
Makes 6 servings

1 cup chopped onions (2 medium)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 jar (16 oz) medium picante sauce
1 can (15 to 16 oz) pinto beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
Sliced green onion, if desired

1. In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.

2. In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.

3. Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
Makes 6 servings (1 1/3 cups each)


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