Cheryl's Crock Pot Chicken Chili

This is a special chili made for my husband Jim. Please keep in mind that a lot of times while cooking, I don't measure the ingredients so the spice measurements may have to be adjusted to your taste.

• Ready In: 8 hrs 20 mins
• Serves: 5
• Yields: 5 bowls of chili

Ingredients

• 3  lbs boneless skinless chicken breasts, chopped into bite sized pieces
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 1 (15 ounce) can white corn, drained
• 1 (1 1/4ounce) envelope  taco seasoning
• 2  tablespoons garlic, minced
• 1  teaspoon cumin
• 1  teaspoon oregano leaves
• 1  teaspoon  McCormick's salt-free all-purpose seasoning, I use a brand called Cracker Girl
• 1  teaspoon parsley flakes
• 1  teaspoon chili powder
• 1  teaspoon salt
• 1  teaspoon pepper
• 1 (4 1/2ounce) can green chilies, chopped
• 1 (10 3/4ounce) can  98% fat-free cream of chicken soup
• 1 (14 ounce) can  reduced-sodium fat-free chicken broth
• 1  cup cheddar cheese, shredded (optional)

Directions

1. I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
2. Place the chicken in your crock pot. Add the beans and corn.
3. Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
4. Cover and cook on low for about 8-10 hours.
5. Stir before serving. Serve topped with the cheese, if desired.