Slow Cooker Chicken Quinoa and White Bean Chili

Recipe and image compliments of Milk Life.

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Ingredients

1 pound uncooked boneless, skinless chicken breast
3/4 cup uncooked quinoa
2 cups chicken broth
1 1/2 cups Hiland Dairy Milk
3 cups (24 ounces) mild jarred salsa verde (or mild salsa of choice)
2 cloves garlic, minced
1 medium yellow onion, diced
2 bell peppers, diced
2 cups frozen corn
1 tablespoon cumin
30 ounces white beans (Cannellini, Great Northern, etc.), drained and rinsed
Cilantro, chopped (optional)
Green Onion, sliced (optional)
Hiland Dairy Shredded Cheddar Cheese (optional)
Hiland Dairy Sour Cream (optional)
Avocado (optional)
Tortilla chips (optional)

Combine all ingredients except for the beans in slow cooker and stir well to combine.
Cover and cook for 2.5-3 hours on high or 5-6 hours on low, until chicken breast is fully cooked and can be pulled apart easily with two forks.
Stir in beans. Transfer chicken breast from slow cooker to a plate or cutting board and, using two forks, shred well. Return shredded chicken to the slow cooker and stir well to incorporate.
Top with cilantro, green onion, cheese, sour cream, avocado and/or serve with tortilla chips, if desired.