2 whole chicken breasts, skinned, deboned, cut in 1/2″ chunks
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg. white kidney beans)
6 oz. mushrooms
Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours. Serve with bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.