Chicken and white beans are the back bone of this super tasty mild chili. Serve with cornbread and your favorite chili topping for a great dinner or lunch any day of the week!
Dump all ingredients into a 6 quart or larger slow cooker.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Shred chicken breasts with a two forks
Spoon chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro...
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.