CP Chicken Chli

Crock Pot Chicken Chili

1-1/2 lb. boneless skinless chicken breasts, cut into 1/2" cubes
1 cup chopped onion
3 TB vegetable oil
1 can (15 oz.) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 tsp. salt
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. celery salt
1/2 tsp. ground coriander
1/2 tsp. ground black pepper

Garnishes:
Sour cream
Shredded Cheddar cheese

In a large skillet, sauté chicken and onion in oil for 5 minutes or until chicken is browned.

Transfer to a 5 quart crock pot/slow cooker.

Stir in the beans, tomatoes, corn and seasonings.

Cover and cook on LOW heat setting for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired.