Slow-Cooked White Chili (Crock Pot)

• 34 lb boneless skinless chicken breast, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 12 cups water
• 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (11 ounce) can whole kernel corn
• white corn, drained or 1 14 cups frozen corn
• 1 (4 ounce) can green chilies, chopped
• 1 -2 teaspoon chicken bouillon granule
• 1 12 teaspoons ground cumin

1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender.
2. Transfer to a 3-qt.
3. slow cooker.
4. Stir in the remaining ingredients.
5. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
6. Yield: 8 servings (2 quarts).

chicken breast, onion, garlic, vegetable oil, water, white kidney beans, garbanzo beans, whole kernel corn, white corn, green chilies, chicken bouillon granule, ground cumin

Taken from www.food.com/recipe/slow-cooked-white-chili-crock-pot-276968 (may not work)