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Killer Chicken and White Bean Chili

Killer Chicken and White Bean Chili

2 (15-oz.) cans white beans, rinsed and drained
4 c. chicken broth
Olive oil
3 lbs. whole bone-in chicken breasts
Salt, black pepper
2 Vidalia onions, chopped
3 T. minced garlic
2-3 fresh jalapenos, seeded and chopped
2 (4-oz.) cans roasted green chilies, drained and chopped
1 c. water
1 T. ground cumin
Toppings: sour cream, avocado slices, shredded cheese, etc.

  1. Place beans and broth in slow cooker. Cover and cook on HIGH for 2 hours or until beans are tender.
  2. Drizzle oil in large skillet over medium heat.
  3. Season chicken with salt and pepper. Place chicken skin down in skillet. Cook until brown, about 5 minutes, flip and cook 2-3 minutes more on the other side.
  4. Transfer chicken to plate and remove skin and discard it.
  5. Drain oil from skillet but keep about 2 T. of fat.
  6. Add the onions, garlic and jalapenos and cook until soft.
  7. Add the onion mixture, chilies, water and cumin to slow cooker.
  8. Stir in chicken.
  9. Cook on LOW for 6 hours, stirring once or twice.
  10. Remove 1 c. beans plus ½ c. liquid from cooker. Puree in food processor. Return to slow cooker.
  11. Remove chicken and shred and return to cooker.
  12. Taste for seasonings.
    *Spoon into bowls and garnish as desired.
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