Slow-Cooked White Chili

• 3/4 pound boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1-1/2 cups water
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
• 1 can (4 ounces) chopped green chilies
• 1 to 2 teaspoons chicken bouillon granules
• 1 teaspoon ground cumin

1. In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low for 5-6 hours or until chicken is tender.

chicken breasts, onion, canola oil, garlic, water, cannellini beans, garbanzo beans, whole kernel white corn, green chilies, chicken bouillon granules, ground cumin

Taken from www.tasteofhome.com/recipes/slow-cooked-white-chili/ (may not work)