MAKE-IT-IN-THE-POT-MONDAY: White Chili

A simple easy recipe that doesn't require much hands-on time. Just give yourself at least 30 mins or so to cook the chicken before adding to your crock pot. Add your veggies and seasonings and you're ready to go!
{ Prep Time: 15 mins + 30 for cooking the chicken / Difficulty: Easy / Yields: 8 servings }

Ingredients:

3 (15 oz) cans Northern beans, drained

2 medium boneless skinless chicken breasts

1 medium yellow onion, diced

1 yellow pepper, diced

1 red pepper, diced

2 jalepeno peppers - stemmed, seeded and diced (optional)

2 garlic cloves, minced

2 tsp ground cumin

1/2 tsp salt

1/2 tsp dried oregano

3 1/2 cups chicken broth

Garnishes:

shredded cheddar cheese

sour cream

tortilla chips

Directions:

1. In a large pot, boil the chicken breasts. (I believe it takes about 30-40 mins to fully cook chicken.) To do so, place chicken in a large pot and cover completely with water. Cover pot and bring to a boil. Continue cooking until chicken is no longer pink in the center. To shred, place warm cooked chicken breasts in a mixer and mix on low speed until it's shredded to the consistency you like. Or, simply shred with two forks while the chicken is still warm.

2. Combine all ingredients (except for garnishes) in your crock pot.

3. Cover and cook on low 8-10 hours or on high for 4-5 hours.

4. Ladle into bowls and top with shredded cheese, sour cream and tortilla chips, if desired.

Recipe borrowed from Fix it and Forget it Cookbook