White Bean and Chicken Chili

Ingredients:

3 tbsp. olive oil
2 boneless skinless chicken
1 med. onion, chopped
4 cloves garlic minced
1 med. jalapeno pepper seeded and chopped
2 tsp. dried oregano
1 tsp. ground cumin
2 15-oz cans white kidney beans, drained and rinsed under cold water
3 C canned low sodium chicken broth
½ c minced cilantro leaves (optional)
2 C shredded sharp cheese
Directions:

Lightly spray 4 to 6 qt slow cooker with vegetable oil cooking spray. Heat 2-tbsp. olive oil in a large nonstick skillet over med. high heat. Add chicken breasts and cook until no longer pink on outside, about 5-6 minutes. Remove and place in slow cooker. Add remaining 1 tbsp. oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin 7 to 8 minutes or until soft. Place in slow cooker.

Add white kidney beans and broth. Stir to combine. Cover and cook on low heat setting 7 to 8 hours or until the chicken breasts are very tender and shreds easily. Shred chicken breasts using two forks; this can be done in the slow cooker and removed and added back in the slow cooker. To thicken chili, mash some of the beans against side of pot with back of a large spoon. If desired, garnish with cilantro and cheese and serve with crackers or tortilla chips. Makes 6 servings.

Recipe from "Slow Cookers for Dummies" picture from my Kitchen.