Cheryl'S Crock Pot Chicken Chili

• 3 lbs boneless skinless chicken breasts, chopped into bite sized pieces
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 1 (15 ounce) can white corn, drained
• 1 (1 1/4 ounce) envelope taco seasoning
• 2 tablespoons garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano leaves
• 1 teaspoon McCormick's salt-free all-purpose seasoning, I use a brand called Cracker Girl
• 1 teaspoon parsley flakes
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (4 1/2 ounce) can green chilies, chopped
• 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 cup cheddar cheese, shredded (optional)

1. I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
2. Place the chicken in your crock pot. Add the beans and corn.
3. Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
4. Cover and cook on low for about 8-10 hours.
5. Stir before serving. Serve topped with the cheese, if desired.

chicken breasts, great northern beans, white corn, taco, garlic, cumin, oregano, salt, parsley flakes, chili powder, salt, pepper, green chilies, cream of chicken soup, chicken broth, cheddar cheese

Taken from www.food.com/recipe/cheryls-crock-pot-chicken-chili-326527 (may not work)