Ingredients
1
cup chopped onions (2 medium)
1
medium green bell pepper, chopped (1 cup)
3
cloves garlic, minced
3
tablespoons cornmeal
2
tablespoons chili powder
3
teaspoons dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon salt
1 1/4
lb boneless skinless chicken thighs, cut into 1-inch pieces
1
jar (16 oz) medium picante sauce
1
can (15 to 16 oz) pinto beans, undrained
1
can (14.5 oz) diced tomatoes, undrained
Sliced green onion, if desired
Preparation
In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
