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This is the Crock pot variation on a low and slow chili recipe I came up with by accident because I had some lightly freezer burned Chicken breasts. It's fork thick and med hot. Do add more heat to the chicken marinade and cut back a bit on the heat in the chili proper. If you don't like garbanzos leave them out, OK??
Units: US | Metric
Serving Size: 1 (3318 g)
Servings Per Recipe: 1