White Bean and Chicken Chili
1 large onion, chopped
4 garlic cloves, minced
2 pounds boneless, skinless chicken breasts
2 tbsp ground cumin
2 tbsp ground fennel
1 tbsp dried oregano
2 tsp chili powder
2 tbsp Worcester sauce
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Combine the ingredients in the slow cooker and cook on high 4-6 hours until the chicken can be easily shredded.
Adapted from this Giada recipe.