Recipe: White Chicken Chili

This is very good slow cooker recipe.  Just put everything in and the chicken is so moist that it just breaks up itself when stirred at the end of cooking.  I doubled this recipe and brought it to our Maryland tailgating in the fall last year.  It was a big hit.

1 1/4 pounds boneless skinless chicken thighs
3 cans (15.8 ounces each) great northern beans, rinsed and drained
1 envelope (1.25 ounces) Old El Paso 40% less-sodium taco seasoning mix
1 can (4.5 ounces) Old El Paso chopped green chilies
1 can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
Sour cream, if desired
Chopped green onions, if desired

1.)  Place chicken in 3 - to 4 - quart slow cooker.  Top with remaining ingredients except sour cream and onions.

2.)  Cover and cook on low heat setting 8 to 10 hours.

3.)  Before serving, stir gently to break up chicken pieces.  Serve topped with sour cream and onions.  6 servings (1 1/3 cups each).