White Chili

1 lb. boneless skinless chicken thighs
2 T olive oil
1 clove garlic, minced
1 1/2 t cumin
1 t seasoned salt
1 T chili powder
1/2 t salt
1/2 t pepper
1/2 t onion powder
1/4 t cayenne pepper
Place all above ingredients in bottom of large crockpot. Cook on low until chicken is done, 2-3 hours. Remove chicken, cut into bite size pieces, and discard juices from crockpot. Return chicken to crockpot and add the following:
48 oz. chicken broth or stock
big jar great northern beans
two large onions, diced
several tomatoes, diced
more garlic to taste
1 jalapeno, diced
colored peppers, diced
more cumin to taste
Cook on high until vegetables are soft. Add 8-10 oz. shredded monterey jack cheese to pot and stir until melted.
Serve with tortilla strips and sour cream.

*I made this last night and, while it was good and the kids ate it (bonus!), it still needed something. I think I will add canned diced green chiles next time to give it a little more kick.

From the Fields Family Cookbook