Slow Cooker White Chicken Chili

INGREDIENTS:

1 lb chicken (any cut or blend of cuts)

1 large yellow onion, diced
2 stalks celery, diced
½ teaspoon garlic powder
1 teaspoon cumin
1 ½ teaspoon salt
¼ teaspoon oregano
4-6 cups water (or chicken broth)
2 cans of Great Northern Beans (13.5 ounces each)
1 recipe white sauce
*carrots, green onions, or other veggies can be added

WHITE SAUCE:

3 tablespoons flour
3 tablespoons milk

1 cup milk

Melt butter in sauce pan over medium heat. Whisk in flour 1 tablespoon at a time. Cook 1-2 minutes. Whisk milk in slowly. Stir until sauce thickens.

DIRECTIONS:

Combine chicken, vegetables & spices. Stir to coat & nestle chicken into veggies. Pour water over top, enough to cover chicken by an inch or so. Cook for 4hrs on high or 6hrs on low.
30 minutes before desired cook time is up, add beans & white sauce.
When soup mixture is done, take chicken out & shred. Return mixture & service.


Can be stored in fridge 5 days or frozen.

SERVES: 6-8 people