White Chili Crockpot recipe

Ingredients:
3-4 chicken breasts
4-5 cans Navy beans (drained and rinsed)
1 onion diced
2 cloves garlic, diced
1 Tbs. olive oil
1 can diced green chilis
4 cups chicken broth
1/2 tsp. ground cumin
1 1/2 tsp. oregano
dash cayenne
3 tbs. cornstarch

Directions:
Cook the chicken long enough to cook the outside, then cube. Saute onion and garlic in olive oil until translucent. Place chicken, onion, garlic, Navy beans, green chilies, cumin, oregano, and cayenne in crock pot. In another pan, heat chicken broth. Stir cornstarch into about 1/3 cup of water. When mixed, add to the broth. Let thicken. Then add broth to the crock pot. Cook on low for 6 hours or on high for 4. Top with cheese, cilantro and lime juice, or Tostitos Lime Tortilla Chips.

*I've used cooked dark meat chicken when I didn't have thawed chicken breast. It makes the flavor wonderful. :)