3 15 oz Cans of Beans (I used one can each of Pinto Beans, White Beans and Black Beans), drained
1 Medium Onion, diced
3 Cups Low Sodium Chicken Broth
2 Teaspoons Cumin
1 Cup of Frozen Corn
1 Cup Unsweetened Almond or Cashew Milk
3 Tablespoons Arrowroot
Salt and Pepper to taste
Instructions
Combine the chicken, broth, salsa, garlic, drained beans, onion, chicken broth and cumin in a crockpot or slow cooker.
Cover and cook on high for 4 hours, or low for 8-10 hours.
When the chicken is cooked through, shred into bite sized pieces with a fork.
In a separate small bowl, whisk together milk and arrowroot until dissolved. Add the milk/arrowroot mixture to the chili along with the corn. Stir until chili thickens slightly and corn is warmed through.
Keep in crockpot on "warm" or serve immediately.
Notes
*Cook time is based off of setting crockpot on "High"
Recipe by The Balanced Berry at https://www.thebalancedberry.com/healthy-crockpot-white-chicken-chili/