Ingredients:
4 boneless, skinless chicken breasts
4 c chicken stock
2 cloves garlic, minced
1 medium onion, chopped
1 can Great Northern Beans, drained
1 can diced green chilies
1 tsp dried oregano
1 tsp chili powder
1/2 tsp ground cumin
salt and pepper
shredded monterey jack cheese
Instructions:
Combine all ingredients except the beans and the cheese into a slow cooker. Cook on low for seven and a half hours. Remove the chicken and shred or chop into bite size pieces. Add the beans and the chicken back into the pot and cook for another 30 minutes. Serve, topped with cheese.
This chili is my favorite for fall, especially when it's super convenient. This crock pot recipe is a go-to during the week, but also a great option for a party because you can start it in the morning and not worry about it all day.
