Easy Slow Cooker White Chicken Chili
2 tsp. ground cumin
2 boneless, skinless chicken breasts
6 c. chicken broth
2 (15-oz.) cans Great Northern Beans, drained
2 c. salsa or diced tomatoes with green chilies
Toppings: sour cream, shredded cheese, diced avocado or guacamole, tortilla chips
1. Add chicken breasts to the bottom of the slow cooker and rub with cumin.
2. Add remaining ingredients and cook on high for 4 hours or low for 6 hours.
3. Remove cooked chicken breasts, shred or dice and stir back into soup.
4. Serve with toppings.
Apron Strings Tips: Kick it up by using a medium or hot version of salsa. If you have time, adding 1 tsp. of chili powder and 1/2 tsp. of garlic powder to the cumin in step 1 can really enhance the flavor.