White Bean and Chicken Chili

Ingredients

• 30 oz beans white rinsed drained canned
• 3 lb chicken breasts whole bone-in
• 8 oz roasted chilies green drained canned
• 4 cloves garlic chopped
• 1 tablespoon ground cumin 
• 4 cups chicken broth low-sodium
• 2  onions chopped
• 1 teaspoon salt and pepper black
• 1 tablespoon vegetable oil 
• 1 cup water 

Equipment

• bowl
• frying pan
• blender
• slow cooker

Directions

1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
2. Warm oil in skillet over medium-high heat.
3. Sprinkle chicken with salt and pepper.
4. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more.
5. Transfer to a plate; remove and discard skin.
6. Drain all but 2 Tbsp. fat from skillet.
7. Add onions and garlic; cook until softened, 5 minutes.
8. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
9. Cook on low for 6 hours, stirring twice.
10. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker.
11. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.