1 medium green bell pepper, chopped
1 cup chopped onions
3 garlic cloves, minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon cumin
1 teaspoon sea salt
1 1/4# boneless skinless chicken thighs, cut into 1 inch pieces
1 (16oz) jar medium picante sauce (watch your ingredients for glutamate’s)
1 (15 or 15.5 oz) can white Northern Beans
1 (14.5 oz) can diced tomatoes, drained…(look for tomatoes preserved with citric acid)
in 3 1/2 to 4 quart slow cooker, combine bell pepper, onions and garlic.
In medium bowl, combine cornmeal, chili powder, oregano, cumin and sea salt, mix well.
Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Add picante sauce, beans and tomatoes; stir gently to mix
cover; cook on low setting for 6 to 8 hours
6 (1 1/3 cup) servings