February 5, 2015.
Recipe # 36.

                                                                   Chicken Chili

1-2 Pounds Chicken Tenderloins or Boneless Skinless Chicken Breasts; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can or Bottle Tomato Juice.
1 Small Can Tomato Paste.
Water to make the Chili the consistency you like.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.

Season and Brown the Chicken lightly in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.