Crockpot Red and White Chili

I found this recipe in the box from the crock-pot (slow cooker) liners.  Thought I would give it a try.  I absolutely loved it!!!
I recommend doubling or tripling the recipe though.  It says that it serves 6 to 8 but I was barely able to feed 4 people.  It's a good thing I have three kids that don't like chili.  I tried to explain to them that it wasn't the traditional chili but they wouldn't listen.  Oh well, not like there would have been enough anyway.

Crock-Pot Red and White Chili

Prep time:  20 minutes
Cook time:  6 hours on low
Makes: 6 to 8 servings (not really...)











Ingredients:
6 cups of cubed cooked chicken breast
2 cans navy beans, drained
1 cup of chicken broth
1 large onion, chopped
1 large red bell pepper, finely chopped
(I only used a 1/2 of a pepper in mine)
1 jalapeno pepper, seeded and finely chopped (I omitted this because I didn't want it too spicy)
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Directions:
Place all ingredients in the crock-pot, stir gently to mix.  Place lid on crock-pot.  Cook on low for 6 to 7 hours or on high for 3 to 4 hours until hot and sauce thickens slightly.