This is one of several recipes that my college roommate shared with me recently. She's a big fan of the crock pot, particularly since it means a nice, hot meal at the end of a long workday. And this one sounds delicious!
(This is really good, but requires a lot of chopping. We usually prepare everything the night before and combine the ingredients in the morning. We also cheat and use an alligator chopper rather than cutting by hand.)
3 15-oz. cans great northern, pinto and/or cannelloni beans, drained
2½ cups cooked chicken, chopped (we use boneless skinless breasts and just boil them)
1 cup chopped onion
1½ cups chopped red and/or yellow pepper
2 jalapenos, chopped
2 cloves garlic, minced
2 tsp. ground cumin
½ tsp. salt
½ tsp. dried oregano, crushed
3½ cups chicken broth
shredded cheddar or Monterrey Jack cheese (optional)
Combine beans, chicken, onion, peppers, jalapenos, garlic, cumin, salt and oregano. Stir in broth. Cook on low for 8-10 hours or high for 4-5 hours. Ladle into bowls; top with cheese if desired.