Crock-Pot White Bean Chicken Chili

• Crock-Pot Size 6 Quart Crock-Pot

Ingredients

• 2 pounds boneless skinless chicken breasts
• 75 ounces canned great northern beans undrained
• 7 ounces canned diced green chilies
• 1 cup onion diced
• 4 cloves garlic minced
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions

1. Dump all ingredients into a 6 quart slow cooker.
2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
3. Shred chicken breasts with a two forks
4. Spoon chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro...
5. Notes
   Freezer meal instructions: Dump all ingredients into a 1 gallon sized zippered freezer bag. Squish out as much air as possible and seal bag tightly. Lay bag flat out counter-top and write recipe name, ingredients and cooking instructions on bag as well as the date bag was frozen.

   To cook freezer meal: Remove bag from freezer at least 24 hours ahead of time and place in refrigerator to thaw. Once thawed dump contents of freezer bag into a 6 quart slow cooker and cook 6 - 8 hours on LOW or 3 - 4 hours on HIGH.

Servings	6 - 8People
Prep Time	10Minutes
Cook Time	6 - 8Hours On LOW Or 3 - 6 Hours On HIGH