Easy White Chili II

4 skinless, boneless chicken breasts, cut into 1-inch pieces

1 (4 ounce) can chopped green chilies, undrained

½ (8 ounce) jar salsa

2 cubes chicken bouillon

1 (48 ounce) jar navy beans, rinsed and drained

2 cups water

Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.

Cook on High until the chicken falls apart, about 4 hours.

Mash the chili with a potato masher to give a thicker texture, if desired.