Chicken Coupe de Ville

Chicken Coupe de Ville

Monica “Skippy” Narr


3 boneless chicken breasts, cubed
1 Tbsp salt
1 Tbsp black pepper
1 tsp cayenne
1 large onion, diced
1 green bell pepper, diced
1 (28-oz) can chopped tomatoes
1 (3 1/4-oz) can sliced black olives, drained
1 (13-oz) can whole kernel corn, drained
1 Tbsp chopped garlic
1 envelope powdered chili mix
1 (13-oz) can chicken broth
1 tsp crushed red pepper
Sour cream, for garnish (optional)
Chopped green onions, for garnish (optional)


Season the chicken with the salt, pepper and cayenne; place in a slow cooker.

Top with onion, pepper, tomatoes, olives, corn and garlic. In a bowl, mix the

chili mix, broth and crushed red pepper; pour mixture into cooker. Cover, and

cook for 6 to 8 hours on high setting. Serve topped with a dollop of sour cream

and chopped green onions.