COOK'S COUNTRY SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Puree 1 can of beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth.
• Pour into slow cooker.
• Brown chicken and pat dry with paper towels and season with salt and pepper.
• Heat oil in a large skillet over medium-high heat until just smoking.
• Cook thighs, skin-side down, until skin is well-browned and fat has rendered, about 5 minutes.
• Remove and discard skin, then add thighs to slow cooker.
• Pour off all about 2 tablespoons fat from skillet.
• Cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
• Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
• Transfer half of onion mixture to slow cooker and reserve remaining mixture in refrigerator.
• 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, discard bones and shred chicken into bite-sized pieces.
• Stir in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.