BROWSE THE COLGIN COOKBOOK

CHICKEN CHILI

serves 8

2 lbs. chicken tenders
4 cups chicken broth
1 cup chopped green onions
4 oz. green chilies
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. cumin
8 oz. pinto beans,drained
4 tbs. butter
2 drops Colgin Worcestershire Sauce
salt and pepper to taste

In skillet, melt butter. Saute chicken in butter. Add onions and cook until done. Place
all ingredients in crockpot. Cook on low heat
1-2 hours.