Slow Cooker Southwestern Chicken Chili

 

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

• 1 In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
• 2 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.
• 3 Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.