I've adapted the recipe to account for some of the slow cooker's quirks; notably, it's incredibly time-consuming to cook dried beans in a crock pot, so I've substituted canned beans. You can throw the ingredients into the crock pot in the morning, and by dinnertime it's ready. I like to purée part of the beans and broth in a blender just before serving, to give the chili a thicker texture, but this step is optional.

Prep Time: 10 minutes
Cook Time: 4 to 5 hours on HIGH; 9 to 10 hours on LOW
Yield: 4 to 6 servings

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 chilis (not jalapeños!)
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, chilis, 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; set aside. Remove about 1 cup of the bean and broth mixture, and purée it in a blender until smooth. Add the bean purée back to the pot. Add the reserved chicken, and stir well to combine. (The puréeing is optional.)

Delicious with tortillas or tortilla chips; fresh salsa; sour cream; guacamole; chopped fresh cilantro; shredded jack or cheddar cheese. Try any or all of these accompaniments, and enjoy!