2 pounds skinless
boneless chicken breast, cut into bite sized pieces
1 3/4 cups chicken stock
1 small bunch scallions (five or six) chopped
4 ribs of celery - diced fine
1/4 cup red bell pepper - diced
1 clove of garlic -chopped
salt and pepper to taste
1/2 cup butter
1 tsp cumin
1 tbsp chili powder
1 can (10 oz.) can diced tomatoes with chilis
1 cup water
In skillet, heat butter and stirfry scallions, celery and
red pepper. Add chicken.
In slow cooker,
add stock, tomatoes, water, garlic, cumin and chili powder.
Add chicken and veggies, stirring to combine. Cook on low
for 6-8 hours.