2.5 pounds of boneless skinless chicken breast
14 oz of chicken broth
1 can of Campbells cream of mushroom soup
1 can of water
1 can of whole kernel yellow corn
Sliced green, red, and yellow peppers
Sliced green chilis
Sliced jalapenos
Half a packet of McCormick’s “hot” chili seasoning mix
A few shakes of worcheshire sauce
A few sprinkles of thyme
A few sprinkles of oregano
A few sprinkles of cumin
A couple sprinkles of nutmeg
A tiny pinch of cinnamon
Add whole grain brown rice and macaroni elbows about six hours in
Add pepper, a dash of honey, and sriracha to taste

4 quart crock pot, on low heat. Not sure how long it will take, but likely in the 7-10 hour range.