3 cans (15 oz. each) white beans (cannellini, Great Northern, etc.)
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 can (4 oz.) diced green chilies
2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp ground cayenne pepper
1/4 tsp ground cloves
1/2 tsp salt
1 to 1.25 pounds boneless, skinless chicken breasts
2 1/2 cups chicken broth
Rinse and drain the beans. Place them in a slow cooker. Add the onions, garlic, chilies, spices, and salt, and stir to combine. Place the chicken breasts over the top, and pour in the chicken broth. Cover and cook on LOW for 9 to 10 hours, or HIGH for 4 to 5 hours.
When ready to serve, remove the chicken and shred the meat into bite-sized pieces, using a couple of forks; after shredded, put it back in the pot.
You can serve this with tortillas, tortilla chips, salsa, sour cream, guacamole, chopped fresh cilantro or shredded jack or cheddar cheese.
Recipe Source: Raise Healthy Eaters