I love my slow cooker and this cookbook is my favorite source of recipes for what to do with it. I tweaked this recipe in a few ways, by using fewer beans and less broth, and by slightly changing up the chilis and vegetables.
1 1/4 cups Great Northern Beans, picked over, rinsed, and soaked overnight or quick-soaked (what I did), and drained
2 small yellow unions, diced
1/2 cup celery with leaves, diced
3 garlic cloves, minced
4 cups chicken broth
2 Tablespoons of olive oil
3 chicken breast halves, cut in half
2 jalapeno peppers, seeded and diced (wear gloves so you don't get the juice on your hands)
1 4-ounce can of roasted green chilies
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
1/2 teaspoon salt
a few grinds of black pepper
For topping as pictured (optional, calories are without)
fresh cilantro, chopped
shredded cheddar cheese
Put the beans into the slow cooker with the broth, the garlic, and half the onions. Cover and cook on high for 2-2 1/2 hours until tender but not mushy.
Heat the oil in a large skillet over medium-high heat and add the rest of the onions, the jalapeno and the chicken breasts. Cook 5-6 minutes, turning as necessary, until the chicken is lightly browned on the outside. Add the contents of the skillet to the slow cooker along with the chilies and the spices. Make sure the chicken is covered with the liquid. Cover the slow cooker and cook on low for 6-6 1/2 hours.
Remove the chicken breasts from the slow cooker and place in a pie pan or other dish with sides. Shred the chicken with two forks. Using a potato masher, mash some of the beans to thicken the chili. Stir the chicken back into the beans. Cover and let cook a few more minutes to let everything combine. Serve topped with shredded cheese, chopped cilantro, chopped green onions, and salsa if desired.
This is a mild chili, so you could definitely add more spices if you like your chili hot.