Slow Cooker Chicken Chili

• 10 34 ounces condensed cream of chicken soup
• 14 12 ounces low sodium chicken broth
• 16 ounces garden fresh gourmet jack's special medium salsa
• 1 14 ounces chili-o seasoning (or taco seasoning)
• 1 teaspoon cumin
• 1 garlic clove, pressed
• 4 12 ounces green chilies, chopped
• 15 12 ounces great northern beans, drained and rinsed
• 15 12 ounces pinto beans, drained and rinsed
• 15 12 ounces black beans, drained and rinsed
• 6 boneless skinless chicken breasts (no need to thaw)
• 6 ounces Mexican rice
• 1 tablespoon lime juice
• 14 cup tbsps fresh cilantro, chopped
• 3 cups colby cheese, shredded

1. In crock pot, stir together cream of chicken soup and chicken broth until smooth.
2. Stir in salsa, Chili-O, cumin, garlic, and chilies until well mixed.
3. Gently stir in beans.
4. Place chicken in crock pot and use a spoon push to the bottom.
5. Cover and cook on low for 6 hours.
6. Shred chicken with two forks in the crock pot.
7. Prepare rice according to package directions.
8. Just before serving, stir in prepared rice, lime juice, and cilantro.
9. Serve with cheese sprinkled on top.

condensed cream, chicken broth, salsa, chilio seasoning, cumin, garlic, green chilies, beans, pinto beans, black beans, chicken breasts, rice, lime juice, cilantro, colby cheese

Taken from www.food.com/recipe/slow-cooker-chicken-chili-302301 (may not work)