White Chicken Chili

I tried this because it uses dried beans and I'm always glad to have another recipe to use food storage items. And because Dad knows that when Carrie moves away we'll be eating crock pot dinners for the rest of our lives :D The sour cream and chopped avocado really made it yummy.

2 boneless, skinless chicken breasts, cut into cubes
1 cup dried great northern beans, sorted, rinsed
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons oregano
1/2 - 1 tsp. salt
1 (10 3/4-oz.) can condensed cream of chicken soup
5 cups hot water
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (Tabasco)
1 (4.5 oz.) can chopped green chile's
Sour cream, if desired
Chopped avocado, if desired

In 3 1/2 - 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well. cover; cook on Low setting for 9-10 hours.
Just before serving , stir in cumin, hot pepper sauce and chile's into chili. If desired, serve with additional hot pepper sauce. Top with sour cream and chopped avocado.

You can use frozen chicken breasts, just cut up the meat before serving. Or you can use boneless chicken thigh's instead of the chicken breast.

Recipe from a 2004 Pillsbury magazine.