Directions

• In a 6 quart slow cooker, mix together the stock, cumin, onion powder, minced garlic, salt, pepper, cayenne, bay leaves, onion, and chilies. Pour in 1 can of white beans without draining, and then rinse and drain the other can of beans and add to the slow cooker as well. Nestle the chicken in the liquid.
• Cover and cook on low for 7-8 hours or high for 3-4 hours.
• Discard the bay leaves and remove the chicken from the slow cooker and place it on a cutting board or in a bowl.
• While the chicken is removed from the slow cooker, use a handheld immersion blender to puree part of the chili–you only want to puree about 2 cups of the chili, as you want some of the beans to still remain whole. Alternatively, you can place 2 cups of the chili into a blender and blend until smooth and mix back into the slow cooker. If blending, be sure to leave the lid on your blender open a crack to let steam escape.
• Slice up the chicken into bite-size pieces, or use a handheld kitchen mixer to quickly shred your chicken. Return the chicken to the slow cooker and stir.
• Top with your favorite toppings, such as sour cream, cheese, tortilla chips, avocado, and/or cilantro.