Slow Cooker Chicken Chili - cooking recipe

Ingredients

2 (15 ounce) cans white beans, rinsed and drained
4 cups chicken broth
1 tablespoon vegetable oil
2 bone-in chicken breasts (about 3 lb.)
2 onions, chopped
4 garlic cloves, chopped
8 ounces green chilies, drained
1 tablespoon ground cumin

Preparation

Cook beans and broth on high in slow cooker, covered, 2 hours. Warm oil in pan over medium-high heat. Season chicken with salt and pepper. Cook, skin side down, 4 minutes. Turn and cook for 2 minutes. Transfer to plate; remove skin. Cook onions and garlic in pan, 5 minutes, then stir into cooker with chilies, 1 cup water, cumin and chicken.
Cook on low for 6 hours. Remove 1 cup beans and 1/2 cups liquid; puree and return to cooker. Shred chicken, return to cooker. Spoon into bowls; serve.