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Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.

4 chicken breasts
2 cups water
2 teaspoons chicken bouillon
1 tablespoon olive oil**
1 teaspoon minced garlic (jar)
2 large onions, chopped
1/4 cup lime juice
4 ounce can diced green chilies
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 cans cannelini beans, drained and rinsed (optional)
1 cup shredded jack cheese

• Cook chicken in broth and drain reserving liquid.*
• Shred the chicken and set aside.*
• In the olive oil, saute the garlic and onion until carmelized.*
• Place chicken, garlic and onions in the bottom of the slow cooker.
• In the reserved broth stir in the lime juice, seasonings and chilies.
• Pour over the chicken mixture.
• Cook on low for 2-4 hours.
• Ladle into bowls and garnish with cheese.
• Enjoy!

**Omit if not sauteing.