March 4, 2015.
Recipe # 63.

                                                                  Chicken Chili

1 1/2 Pounds; cooked, shredded Chicken Breast.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Chili Seasoning Packet.
1 Can Diced Chili Tomatoes.
1 Can or Bottle Tomato Juice.
Enough Water to fill the Crock-Pot 3/4 or so full.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and saute the Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.