A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go.

Ingredients

6 serv.

lbs chicken breasts, thawed or fresh↗3 lbs
(19 ounce) can kidney beans, drained↗1
(15 ounce) can chili beans, mexican style1
(6 ounce) cans reduced-sodium tomato juice↗3
(15 ounce) can diced tomatoes with green chilies, drained1
cup celery, chopped↗1 cup
cup carrot, sliced↗1 cup
cup onion, chopped↗1 cup
cup frozen corn↗1 cup
garlic cloves, minced↗2
bay leaves↗2
teaspoons beef bouillon granules↗2 teaspoons
teaspoon dried basil, crushed↗1 teaspoon
teaspoon dried oregano, crushed↗1 teaspoon
teaspoon dried sage, crushed↗1 teaspoon
teaspoon paprika↗1⁄2

Step-by-step instructions

1
Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
2
Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
3
Remove and discard bay leaves. Enjoy!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App