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2 cans white beans drained
4 cups low sodium chicken broth
1 tbsp vegetable oil
2 bone in chicken breasts
2 onions chopped
4 cloves garlic chopped
2 4 oz cans roasted green chilies drained
1 tbsp ground cumin
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, about 2 hours.
Warm oil in skillet over medium high heat. Sprinkle chicken with salt and pepper. Place chicken skin down in skillet; cook until brown, about 4 min. Turn an cook 2 min more. Transfer to plate; remove skin and discard. Drain all but 2 tbsp fat from skillet. Add onions and garlic and cook until softened, 5 min. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir and add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beans and 1/2 cup liquid and purée in a blender and return to slow cooker. Remove chicken, shred it and return to slow cooker.
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1st Keep
 sarabuchner
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