3 whole chicken breasts (cut in 1 inch pieces)
1 c. chopped onion
1 c. chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil

Cook chicken, onion, pepper, garlic in vegetable oil until done. Then add:

2 cans Mexican stewed tomatoes
1 can chili beans
2/3 c. picante sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt

Cook in a slow cooker for about 3 to 4 hours. Serve over rice.