Chicken Chili

1 small bunch scallions (five or six) chopped
4 ribs of celery, diced fine
1/4 cup red bell pepper, diced
1/2 cup butter
2 pounds boneless chicken breast, cut into bite sized pieces
1 3/4 cups chicken stock
1 can (10 oz.) can diced tomatoes with chilis (I use Rotel brand)
1 cup water
1 clove of garlic, chopped
1 teaspoon cumin
1 tablespoon chili powder (or to taste)
salt and pepper to taste
grated Parmesan cheese for garnish

Turn your slow cooker on and let it heat up while you prepare the vegetables.

Saute the scallions, celery, and bell pepper in the butter. Add the chicken and cook just until the color begins to turn.

Combine the chicken stock, canned tomatoes, water, garlic, cumin and chili powder in the warm slow cooker and add the chicken and vegetables. Stir once to blend.

Cover and cook on high for one hour, then turn the heat to low for 4-5 hours.

Garnish with grated Parmesan cheese.

Servings: 6