Crock Pot Chicken Chili

• 1 12 lbs boneless skinless chicken breasts, cubed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 onion, chopped
• 2 celery ribs, chopped
• 6 carrots, diced
• 1 (16 ounce) can white kidney beans, drained
• 1 (16 ounce) can dark red kidney beans, drained
• 8 ounces mushrooms, sliced
• 1 (16 ounce) can chicken broth
• 1 (14 ounce) jar salsa, medium
• 1 (8 3/4 ounce) can whole kernel corn

1. Place cubed chicken in slow cooker.
2. Season with salt and pepper.
3. Add celery, carrots, mushrooms, onions, corn and both cans of kidney beans.
4. Stir to combine.
5. Add chicken broth and salsa and stir well.
6. Cover and cook on low for 7 - 9 hours.
7. Serve with tortilla chips, cheese, and sour cream (as desired).

chicken breasts, salt, pepper, onion, celery, carrots, white kidney beans, dark red kidney beans, mushrooms, chicken broth, salsa, whole kernel corn

Taken from www.food.com/recipe/crock-pot-chicken-chili-499137 (may not work)