This is an easy meal to put together, you just toss it all in the slow cooker!  Its a nice switch up to traditional tomato based chili.

Makes 6 servings

Ingredients:
6 small skinless, boneless chicken breasts (3 oz each) or 4 large (5-6 oz each)
1 onion, chopped
2 c. sliced mushrooms
2 c. low sodium chicken broth
1 can white kidney beans (15 oz) rinsed and drained
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp oregano
Pepper to taste

Garnish:
Chopped fresh cilantro
Chopped green onion
Hot sauce (I used Franks)

Directions:
Chop up the raw chicken into larger bite sized pieces, and place in the slow cooker. Add in everything else (except garnish items).  Stir it around to blend.  Cover it and cook on LOW for 7 hours.  You could also try cooking it on HIGH for 3-4 hours.  Once finished, spoon into bowls and top with cilantro & green onion (about 2 Tbsp on each).  Then also put in a few shakes of hot sauce into each bowl.  I wouldn’t omit the hot sauce, it gave it a really nice zing.

Nutrition (per approx 1.5 cups serving)
Cals: 235  Fat: 3.5g  Carbs: 17g  Fibre: 6.2g  Sugars:3.3g  Protein: 32.4g