| Courtesy of All You |
INGREDIENTS
2 – 15oz Cans White Beans, rinsed & drained
4 cps low-sodium chicken broth
1 Tbls Vegetable Oil
2 Whole Bone-In Chicken Breasts (3lbs)
Salt & Pepper to taste
2 Onions, chopped
4 Cloves of Garlic, chopped/minced
2 – 4oz cans of rosted green chilies, drained
1Tbls Grd Cumin
2 Tbls Fresh Cilantro, chopped (this was my personal addition)
PREPARATION
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours
Warm oil in skillet over md-high heat. Sprinkle chicken with salt and peper. Place chicken skin side down in skillet, cook until brown, about 4 mins. Turn and cook for 2-3 more minutes. Transfer to a plate; remove and discard skin.
Drain all but 2 Tbls fat from skillet, add onion & garlic. Cook until softened, 5 mins. Add onion and garlic, chilies, 1 cup water and cumin to slow cook. Stir; add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beens plus ½ cups liquid from slow cooker. Puree in a blender, return to slow cooker. Remove chicken, shred it and return to slow cooker. Sppon into individual bowls. (Sprinkle with Cilantro & top with some sour cream)
CentsAble Recommendations
I personally would not cook the beans for 2 hours prior, I plan to add everything at once to the slow cooker and let it all cook for 6 hours, the beans, imo, would become too soft if they cooked too much longer than the rest of the ingredients.
I will also add ½-1 tsp of Cayenne Pepper to mine, just for a little kick (or you could toss in a a few jalapeno peppers).
I would serve with Tortilla chips or some fresh garlic bread. Or for a fun twist serve with Frito Lays Chips
Let us all know if you made and if you did anything different from the original recipe!
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