Slow Cooker White Chicken Chili

• 4 pieces Boneless, Skinless Chicken Breasts
• 4 cans Canellini Or White Northern Beans, Undrained
• 2 jars Salsa (Mild Or Medium; About 32 Oz.)
• 1 Tablespoon Cumin
• 1 bag Shredded Sharp Cheddar Cheese
• 1 bag Shredded Mozzarella Cheese
• 1 container Sour Cream (optional)
• 1 bag Tortilla Chips (optional)

1. Boil chicken breasts in water until cooked through (about 20 minutes).
2. When cool enough, cut chicken into bite-sized pieces.
3. In a large slow cooker, combine chicken, beans, salsa, and cumin.
4. Mix well.
5. Cook on LOW for 6-8 hours or on HIGH for 4 hours.
6. During the last 30 minutes of cooking time, add the shredded sharp cheddar (about 2 cups, or 1 regular bag).
7. Stir well and continue to cook.
8. When ready to serve, top each individual serving with a sprinkling of shredded mozzarella.
9. Add other toppings to your likingwe prefer sour cream and tortilla chips.
10. Other potential toppings include avocado, chopped cilantro, etc.
11. NOTE: I usually use the 2% milk versions of the cheeses and a low-fat sour cream to cut back on caloriesand I cannot tell a difference in taste.

chicken breasts, canellini, salsa, cumin, cheddar cheese, mozzarella cheese, sour cream, tortilla chips

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