By frank.urro Entree Crock Pot
April 11, 2017
6 chicken thighs (skin on)
2 bell peppers (one red, one yellow), julienned
3 large onions, sliced thick
4-5 cloves of garlic, crushed
1 28 oz. can diced tomatoes
1/2 tsp salt
1/4 tsp black pepper
Frank’s Chicken Chili (if there are leftovers – day 2)
Add 14 oz. can of black beans to leftovers
1 tsp chili powder
1Combine all ingredients into slow cooker
2Turn it on LOW for 8-10 hours, go to work and return to a completed dinner
1Add additional ingredients
2Warm and serve!
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