White Bean Chicken Chili

• 1 Tablespoon Extra Virgin Olive Oil
• 1 pound Chicken Breasts Or Tenderloins
• 1 cup Low-sodium Chicken Broth (or Water)
• 1 package (about 1 Oz. Packet) McCormick's White Chicken Chili Seasoning Mix
• 1 can (about 15 Oz. Can) No Salt Added, Diced Tomatoes
• 1 can (about 15 Oz. Can) Great Northern Beans

1. Pour the olive oil into a frying pan on medium-high heat.
2. Cook chicken in this frying pan once the pan gets up to temperature.
3. When the chicken is golden brown on both sides, take it out of the pan.
4. Put it in a bowl and shred it.
5. I put it back on the heat to make sure all sides get absolutely delicious (and, to be honest, thoroughly but not overly cooked).
6. Mix together broth and seasoning mix.
7. Add broth mix, chicken, tomatoes, and beans to a slow cooker.
8. Cook on low for 3 or 4 hours.
9. Serve!
10. You can dollop some sour cream on top, sprinkle some cheddar and/or monterey jack cheese, garnish with cilantro, or enjoy it on its own.
11. I like to bake corn bread muffins with cheddar cheese and jalepenos.
12. Mmm.

olive oil, chicken, chicken broth, mix, no salt, beans

Taken from tastykitchen.com/recipes/main-courses/white-bean-chicken-chili-5/ (may not work)