Waiting out the storm "Crock pot Chili"

Hello fellow foodies and food lovers.  If your on the East Coast stormy weather has you hunkered inside, waiting for the storm to pass.  And if your not your tired from our labor intensive adventure yesterday.  Where ever you are were welcoming back our friend the "slow cooker", to help us out on today's cozy comforting adventure.

White Bean Chicken Chili
1 tablespoon vegetable oil 
2 bone-in chicken breast
S&P
2 onion, chopped
4 cloves garlic, chopped
2 4-oz can roast green chilies
1 tablespoon ground cumin
2 15-oz can white beans
4 cups chicken broth

• 1. Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
• 2. Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.

So there you have it our game plan / menu.  So whether your hunkered in by the storm or just relaxing on this Sunday, set it and forget it.  Let our friend the slow cooker do all the work.  Pictures and review to come later tonight.  Until next time remember play with your food and have fun.