Yields: 6 Servings
Ingredients
1 pound chicken breast fillets - (abt 3 or 4)
6 cups water
2 cans chicken broth - (15 oz ea)
1 can tomato sauce - (16 oz)
1 onion diced
1 cup frozen yellow corn
1 carrot sliced
1 celery stalk diced
1 can can diced tomatoes - (15 oz)
1 can red kidney beans - (15 oz) with liquid
1 cup diced canned pimento
1 jalapeño diced
2 teaspoons chili powder or more to taste
1 teaspoon cumin
1 garlic clove minced
(can substitute garlic powder)
1 teaspoon salt
1 dash basil
1 dash cayenne pepper or more to taste
1 dash oregano
=== OPTIONAL WHEN SERVING ===
Sour cream
Chopped Italian parsley
Grated Romano cheese
Instructions
Place all ingredients in crockpot and ideally cook on HIGH for 2 hours, then LOW for 6 additional hours. Or can be cooked on LOW for 8 to 10 hours. Your mileage may vary.
Comments: You can cube your chicken breasts before placing in crockpot or shred after cooking. We first quarter each breast fillet and then shred after crockpotting by simply ’squishing’ with a flat bottomed wooden spoon one or two hours before finished cooking. Our personal preference is for shredded meat be it poultry or beef (as opposed to cubed) as it subjectively seems more flavorful and aesthetically pleasing.