Chicken Chili (crock pot)

4 chicken breasts
2 cups water
2 teaspoons chicken bouillon
1 tablespoon olive oil**
1 teaspoon minced garlic (jar)
2 large onions, chopped
¼ cup lime juice
4-ounce can diced green chilies
½ teaspoon ground cumin
1-tablespoon chili powder
2 cans cannelloni beans, drained and rinsed (optional)
1 cup shredded jack cheese

1. Cook chicken in broth and drain reserving liquid.*
2. Shred the chicken and set aside.*
3. In the olive oil, sauté the garlic and onion until caramelized.*

4. Place chicken, garlic and onions in the bottom of the slow cooker.
5. In the reserved broth stir in the lime juice, seasonings and chilies.
6. Pour over the chicken mixture.
7. Cook on low for 2-4 hours.
8. Ladle into bowls and garnish with cheese.
9. Enjoy!

*If you're in a hurry you can skip these steps, cut the chicken into small chunks and increase cooking time to 6-8 hours. We prefer the caramelized flavor of the garlic and onions and shredded chicken versus chunks.

**Omit if not sautéing.