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White Chili

1 pound Great Northern beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
2 4-ounce cans green chilies
2 teaspoons ground cumin
1 teaspoon oregano
1-1/2 teaspoons cayenne pepper
1/2 teaspoon salt
2 pounds boneless, skinless chicken breasts
1 14-1/2 ounce can reduced-sodium chicken broth
1 cup water

Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water. Cut chicken into 1-inch pieces and brown if desired. Put all ingredients in Crock-Pot. Stir to mix thoroughly. Cover; cook on Low 10 to 12 hours (High: 5 to 6 hours).

6 to 8 servings

Recipe Source:

Rival Crock-Pot Stoneware Slow Cooker, Rival Company,

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