White Chicken Chili

4 Chicken Breasts

1 Onion, chopped

1 tsp. Minced Garlic

2 tsp. Ground Cumin

2 tsp. Oregano

2 to 3 cans Great Northern Beans

1 small can Chopped Green Chilies

2 cans Chicken Broth

12 oz shredded Monteray Jack Cheese

Dump everything but the broth and cheese into your bag.

The day of cooking pop the contents of your bag into your slow cooker and pour in the chicken broth.

Cook it on high for 6 or more hours.

Just before serving, shred the chicken with two forks and stir in the cheese. Serve this chili with some warm buttered cornbread, and enjoy!

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