Chicken Chili

Chicken Chili
2 whole chicken breasts, skinned,
deboned, cut in 1/2" chunks
Celery heart
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil
Brown chicken in 1 tablespoon olive oil. Chop celery, onion and
mushrooms. Combine all ingredients in large slow cooker/Crock Pot,
stir and simmer on low heat for 6-8 hours. Serve with bread or taco
chips. *If you like it spicy, use hot salsa or picante sauce.
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