White Bean Chicken Chili

4 chicken breast

1 can rotel

1/2 cup of salsa

2-4 cups of chicken broth, depending on how soupy you like it

2 15oz cans of white beans (I used great northern)

These added to taste

chili powder

cumin powder

paprika

cumin

cayenne

salt

pepper

Place chicken in slow cooker and top with rotel, salsa, and broth.  Cook on high for 1 1/2 - 2 hours depending on size of chicken.  Turn to low and cook till tender, but not over done. 

Remove chicken and shred.  Put back in slow cooker.

Add beans and seasoning as desired.

Cook on low for at least an hour to let flavors distribute.

Serve with cheese and sour cream.

I usually make a more complicated version of this, without the rotel or salsa, on the stove top but this was SO very easy.  Both kids liked it and Matt LOVED it.  I made homemade cornbread to go with it.