Slow Cooker White Chicken Chili

3 (16 ounce) cans cannellini beans (or navy), drained and rinsed
1 (16 ounce can white hominy, drained and rinsed
3 cups low-sodium chicken broth
Salt and Pepper
3 large chicken breasts to equal 2 lbs
1 tablespoon vegetable oil
2 onions, chopped fine
2 Jalapeno Peppers, minced
6 garlic cloves, minced
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro

1. Blend Base. Puree 1 can of beans, hominy, broth, and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.

2. Brown Chicken. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook until well browned, about 5 minutes. Remove and add to slow cooker.

3. Cook Aromatics. Cook onions, chilis and 1/2 teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin and coriander and cook until fragrant, about 30 seconds. Transfer half onion mixture to slow cooker; reserve remaining mixture in the refrigerator.

4. Finish Chili. Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl, when cool enough to handle shred chicken into bite-sized pieces. Stir cilantro, shredded chicken and reserved onion mixture into slow cooker and let warm. Serve.

Number of Servings: 6

Recipe submitted by SparkPeople user NAOMIANN1.