Slow-Cooker White Chicken Chili

The husband and I needed a meal that would be ready as soon as we got home and wouldn't need a side dish. On my never-ending quest to make a white chicken chili like one of our favorite restaurants, I came up with this. Caution: If you're like me and a little wimpy when it comes to heat, get some nonfat plain yogurt or low-fat sour cream to throw on top of this. It was spicy (IMO)! The husband thought it was great, although perhaps a little salty at first. (I think that may have been the spice packet's fault.) Inspired by BH&G

• Ready In: 8 hrs 25 mins
• Serves: 7

Ingredients

• 5  ounces boneless skinless chicken breasts, cooked and diced
•  salt, sprinkled on chicken to taste
•  ground pepper, sprinkled on chicken to taste
• 1  medium green bell pepper, chopped
• 1  cup onion, chopped
• 1 (15 1/2ounce) can kidney beans, drained and rinsed
• 1 (15 1/2ounce) can great northern beans, drained and rinsed
• 1 (15 1/2ounce) can great northern beans, UNDRAINED
• 1 (7 ounce) can  diced  jalapenos (for some reason, our can had carrots in it!)
• 2  teaspoons cumin
• 1⁄2 teaspoon red pepper flakes, to taste
• 1 (1 1/4ounce) envelope  Mccormick white chicken chili seasoning mix
• 2  cups  99% fat-free chicken broth (reduced sodium, preferred)
• 1  cup water

Directions

1. Sprinkle the chicken with salt and pepper; cook at 350 degrees F for about 20 minutes or until no longer pink. (This can be done the night before and kept covered in the refrigerator.).
2. Cut the chicken and veggies and throw them into the slow cooker. Add in the beans - two cans rinsed and drained and one can UNDRAINED. Add the jalapenos and seasonings; stir to combine. Add the chicken broth and water.
3. Cook on low for 8 hours.