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This is another all-time favorite crock pot meal from my Better Homes and Gardens Cookbook! Delicious!
3 cans Great Northern, pinto or white kidney beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 large onion, chopped
2 medium red, green or yellow sweet peppers, chopped
2 fresh jalapeno chili peppers, seeded and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. salt, (optional, I usually don't add salt to any recipe using canned goods)
1/2 tsp. dried oregano
3 1/2 cups chicken broth
Shredded Monterrey Jack cheese (optional)
Broken tortilla chips (optional)
In medium crock pot, combine beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth.
Cover and cook on low for 8-10 hours, or on high for 4-5 hours.
Garnish with cheese and tortilla chips!
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