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Crock-Pot

| HookUp

™

White Bean Chicken Chili

Ingredients

2 lbs boneless chicken, cut into ¾-inch pieces (Use boneless breasts, thighs

or a mixture of both)

1 tbsp oil

1 medium onion, chopped

1 cup chopped green pepper

1 cup chopped red pepper

3 large cloves garlic, minced

1 can (15.5 oz) white kidney beans

1 can (16 oz) tomato sauce

1 can (10 oz) diced tomatoes with green chilies

2 tsp chili powder

1 tsp salt

½ tsp ground cumin

½ tsp dried oregano leaves

1 bay leaf

¼ tsp ground cinnamon

Directions

1. In large skillet, brown chicken in oil over medium high heat, turning to crown

all sides. Remove to large bowl. Add peppers, onion and garlic to skillet and

sauté, stirring often, until softened. Add to chicken along with remaining

ingredients. Toss to blend well.

2. Spoon into stoneware insert of the Crock-Pot

Hook Up™ unit. Place glass

cover on appliance. Cook on High for 3 to 4 hours or on Low 6 to 8 hours.

Remove bay leaf before serving. Lower heat to Warm until ready to serve.

Serve this chili Cincinnati style over hot cooked pasta or traditionally topped with

crumbled corn chips and spooned over hot cooked rice.

Tips for Entertaining:

Accompany this dish with the Arborio Rice in the 2 Qt round cooker and Cheese Dip

as an appetizer in the two, 1 – Qt double cooker.