White Bean & Chicken Chili - Gluten-free

This is a tasty chili that will warm you up on a cold day with out a lot of work, after all, it is a slow cooker meal - right?!  :)

White Bean and Chicken Chili

Ingredients:

3 large chicken breasts (or 5-6 small ones)
1 teaspoon salt
1/4 teaspoon pepper
2 medium onions, minced
1 jalapeno pepper, seeded and diced
5 teaspoons dried oregano
2 teaspoons ground cumin
9-10 cloves garlic, minced
3 cups dried white beans (I used great northern beans), overnight soak in 10-12 cups water,  stove top cook until beans are tender if needed.
6 cups chicken broth

Toppings:  shredded cheddar cheese, shredded mozzarella cheese, (or my favorite) shredded Dubliner cheese, and/or sour cream.

Instructions:

In a large skillet over medium heat, add a little olive oil (about a tablespoon), and saute chicken until no longer pink.  Add in minced onion, garlic and diced jalapeno.  Cook until veggies are tender.  Pour into 6 quart slow cooker.

Put 2 1/2 cups of the prepared beans into a medium bowl.  Add about 1 cup of the broth and mash beans.  Add to slow cooker.  Add all remaining ingredients (except toppings, of course) to the slow cooker, give it a stir and cover, set on low for 4 hours (or longer, after 4 hours you can set to keep warm and leave it the rest of the day if you want to).

Stir slow cooker contents before serving, add toppings of choice to each bowl of chili, and Enjoy!