White Bean Chicken Chili

Joan removed her Crock-Pot from the cupboard

and made this hearty Gluten-Free chili.

 

Ingredients:

15.8-oz. can Great Northern beans
3 boneless, skinless chicken breasts, cooked and cubed
2 c. chicken broth
10-oz. pkg. frozen chopped spinach
16-oz. jar salsa
8-oz. pkg. shredded Pepper Jack cheese

Directions:

1. Combine undrained beans and remaining ingredients except cheese in Crock-Pot slow cooker; mix well.
2. Cover; cook on LOW setting for 4 to 6 hours, until heated through.
3. Stir in cheese until melted just before serving.

Makes 6 servings.

Tip:

If canned beans don't agree with you, just drain and rinse them before using...you'll be washing away any "tinny" taste too.