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Rachael Ray's 30-Minute Healthy Recipes

Four Ingredient Southwest Chicken Chili - Crock Pot


* 2 lbs. chicken thighs, bones and skin removed, then diced
* 3 cans (14 oz size) diced tomatoes with chilies and garlic, undrained
* 1 pkg. (1 oz) taco seasoning mix
* 2 cans (15 oz size) Great Northern beans, drained
* 3 cups water


1. Put ingredients, including water, in crock pot and stir gently just to combine.
2. Cover, and cook on LOW for 6 to 8 hours or until chicken is tender.


I like to use chicken thighs instead of breasts for two reasons: they stay moist and they're cheaper!

You'll also notice I use pre-seasoned diced tomatoes. If you stock your pantry only with regular diced tomatoes, just add some chilies and garlic to the pot before cooking. I just really like the convenience of using ingredients that already have the spices included. EASY!

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