Slow-Cooker White Chicken Chili

• 5 ounces boneless skinless chicken breasts, cooked and diced
• salt, sprinkled on chicken to taste
• ground pepper, sprinkled on chicken to taste
• 1 medium green bell pepper, chopped
• 1 cup onion, chopped
• 1 (15 1/2 ounce) can kidney beans, drained and rinsed
• 1 (15 1/2 ounce) can great northern beans, drained and rinsed
• 1 (15 1/2 ounce) can great northern beans, UNDRAINED
• 1 (7 ounce) candiced jalapenos (for some reason, our can had carrots in it!)
• 2 teaspoons cumin
• 12 teaspoon red pepper flakes, to taste
• 1 (1 1/4 ounce) envelope Mccormick white chicken chili seasoning mix
• 2 cups 99% fat-free chicken broth (reduced sodium, preferred)
• 1 cup water

1. Sprinkle the chicken with salt and pepper; cook at 350 degrees F for about 20 minutes or until no longer pink.
2. (This can be done the night before and kept covered in the refrigerator.
3. ).
4. Cut the chicken and veggies and throw them into the slow cooker.
5. Add in the beans - two cans rinsed and drained and one can UNDRAINED.
6. Add the jalapenos and seasonings; stir to combine.
7. Add the chicken broth and water.
8. Cook on low for 8 hours.

chicken breasts, salt, ground pepper, green bell pepper, onion, kidney beans, great northern beans, great northern beans, carrots, cumin, red pepper, white chicken, chicken broth, water

Taken from www.food.com/recipe/slow-cooker-white-chicken-chili-449669 (may not work)