Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)

Ingredients
  Nonstick cooking spray
8  ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1  15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4  cups reduced-sodium chicken broth
1/4  cup chopped onion
1/3  cup chopped green sweet pepper
1/2  of a small fresh jalapeño chile pepper, seeded and finely chopped*
1/4  teaspoon ground cumin
1/4  teaspoon dried oregano, crushed
1/8  teaspoon ground white pepper
1  clove garlic, minced
2  tablespoons chopped tomato (optional)
2  tablespoons sliced green onion (optional)
2  tablespoons shredded Monterey Jack cheese (1 ounce) (optional)

Directions
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.

2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.

4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.