White Chicken Chili

It's finally fall and when the boots, pumpkins and scarves come out, so does the Crockpot! I've already made my absolute favorite fall/winter Crockpot dish twice. It's quick, easy and doesn't have a long list of ingredients. It's perfectly paired with fresh baked bread, and the leftovers are delicious over tortilla chips as nachos.



Ingredients
- 4 chicken breasts
- 32 oz. carton of chicken broth
- 1 jar of your favorite salsa (GOOD salsa. Don't skimp here.)
- 5 cans of great northern beans
- 2 cups of shredded cheese

1. Place chicken breast, broth and salsa in the Crockpot and cook on low for 4-5 hours.

2. Use a fork to shred the chicken breast in the pot.

3. Add the beans and cook for another 3-4 hours. 

4. About 30 minutes prior to serving, add cheddar cheese and stir. Leave it in the Crockpot until all the cheese is melted. Enjoy!