Slow Cooker Thursday! - Chicken Chili

Slow Cooker Thursday is hosted by Sandra at Family Corners.
Go check her page and the others that joined in.

Chicken Chili

Ingredients :

Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces

1 15-ounce can white kidney beans or Great Northern beans, rinsed and drained

1-1/4 cups chicken broth

1/4 cup chopped onion

1/3 cup chopped green sweet pepper

1/2 of a small fresh jalapeño chile pepper, seeded and finely chopped*

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano, crushed

1/8 teaspoon ground white pepper

1 clove garlic, minced

2 tablespoons chopped tomato

2 tablespoons sliced green onion

2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)

Directions

1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.

2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.

4. If desired, sprinkle individual servings with tomato, green onion, and cheese.