White Chicken Chili (crockpot)

• 2 lb Chicken, cooked and chopped
• 2 can Large butter beans, drained
• 3 can Navy beans, drained
• 2 tsp Cumin
• 2 tbsp Oregano
• 1 tsp Salt
• 2 tsp White pepper
• 1 cup White onion, finely diced
• 2 can Chicken broth (about 5 cups)
• 8 oz Diced green chilies
• 2 tsp Garlic powder OR 3-4 cloves minced garlic
• 3 tbsp Cornstarch, mix with one tablespoon water for thickening in the last hour

1. Combine all in a slow cooker (crockpot).
2. Cook on high for 4-6 hours or on low for 8 hours or more.
3. You may stir once or twice gently, but don't overdo it or the beans will start to break apart.
4. Add cornstarch slurry in the last hour or so.
5. Mix in well.
6. Optional toppings: fresh cilantro or green onions, pepper jack cheese, sour cream, oyster crackers, crushed tortilla chips

chicken, butter beans, beans, cumin, oregano, salt, white pepper, white onion, chicken broth, green chilies, garlic, cornstarch

Taken from cookpad.com/us/recipes/349035-white-chicken-chili-crockpot (may not work)