Slow Cooker White Bean & Chicken Chili

• FOR THE CHILI:
• 1 pound Dry Great Northern Beans, Rinsed And Sorted
• 8 cups Chicken Broth
• 3 cloves Garlic, Pressed
• 2 cans (4 Oz Each) Diced Green Chilies
• 1 whole Jalapeno, Seeded And Diced
• 1-1/2 teaspoon Cumin
• 1 pinch Cayenne Pepper (Optional)
• 1/2 teaspoons Paprika
• 1 cup Warmed Milk
• 2 Tablespoons Corn Meal
• 4 whole Cooked Boneless, Skinless Chicken Breasts, Cubed
• FOR THE TOPPINGS:
• Fresh Cilantro, Washed And Chopped
• Shredded Taco Cheese
• Fresh Jalapenos
• Avocados (peeled, Pitted And Cubed)
• Sour Cream, Salsa, Pico De Gallo
• Crushed Tortilla Chips

1. Rinse and drain the dry beans and place them in the bottom of a large slow cooker. Add chicken broth, followed by pressed garlic, green chilies and chopped jalapeno and the listed seasonings. Cook on low for 8-10 hours, or until beans are tender.
2. An hour before serving, combine the warm milk with the cornmeal in a small bowl then pour it into the slow cooker. Add the cubed chicken and stir well to combine. Cover and cook for the last hour.
3. Prep all your bowls of toppings. Once chili is done, serve it buffet style, allowing everyone to top their own bowl of chili.
4. So hearty and delicious!

beans, chicken broth, garlic, green chilies, cumin, cayenne pepper, paprika, milk, meal, chicken breasts, toppings, fresh cilantro, taco cheese, fresh jalapenos, avocados, sour cream, tortilla chips

Taken from tastykitchen.com/recipes/soups/slow-cooker-white-bean-chicken-chili-2/ (may not work)