Recipe: Great Northern Bean Chili

Well if you are having the kind of weather that we are, this is PERFECT for today!

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon canola oil
1 jar (48 ounces) great northern beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (14 1/2 ounces) chicken broth
1 teaspoon ground cumin, optional
2 cups (8 ounces) shredded Monterey Jack cheese

1. In a large skillet, brown chicken in oil; drain. In a 4- or 5-qt. slow cooker, combine the beans, salsa, broth, cumin if desired and chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Serve with cheese. Yield: 8 servings

I like to put sour cream on my chili, and would be yummy with some kind of crusty bread or cornbread.

Taken from: Taste of Home Holiday

Here is some tips that are the bottom of the page I found interesting.

Choose the correct size slow cooker for your recipe. A slow cooker should be from half to two-thirds full. While cooking, try not to lift the lid. Every time you lift the lid, steam escapes and you add 15 to 30 minutes of cooking time.