Happy Friday everyone!  Today I'm featuring a "little effort required" meal idea that leaves the heavy lifting up to your crock pot.  After all, the taste of the weekend is on the tip of our tongues, so it's time to take it easy.  

Crock Pot White Chicken Chili 
Prep: 15 minutes
Cook: 2-4 hours on high or 4-6 hours on low

What you'll need
15 ounce can pinto or cannellini beans, rinsed and drained
1 cup cooked chicken, diced
1 cup onion, chopped
1 red bell pepper, diced 
1 jalapeño chile pepper, seeded and diced 
2 cloves garlic, minced
1 tablespoon ground cumin
1/2 teaspoon chili powder 
3 cups chicken stock 
1 cup frozen corn 
salt and pepper to taste
shredded cheddar cheese
tortilla strips 

Directions
1. In a slow cooker, stir together the drained beans, cooked chicken, onion, bell pepper, jalapeño, garlic, cumin and chili powder.  Mix well. 
2. Stir in chicken stock.
3. Cover and cook on low-heat setting for 4 to 6 hours or high-heat setting for 2 to 4 hours. 
4. Season with salt and pepper to taste.  If desired, top with shredded cheddar cheese and tortilla strips.  Enjoy!