Slow-Cooker White Chicken Chili

3 (16-oz.) cans cannellini beans, drained and rinsed
1 (16-oz.) can white hominy, drained and rinsed
3 cups low-sodium chicken broth
6 bone-in skinless chicken thighs, fat trimmed
1 Tbsp. olive oil
2 onions, chopped fine
3 jalapeño peppers, seeded and chopped fine
4 cloves garlic, minced
1 1/2 Tbsp. ground cumin
2 tsp. ground coriander
1/4 cup chopped fresh cilantro
2 Tbsp. drained jarred pickled jalapeño peppers, minced

Puree one can of cannellini beans, hominy, chicken broth and 3/4 tsp. salt in a blender until completely smooth. Pour into slow cooker.

In a large nonstick skillet, heat olive oil and brown chicken thighs. Add thighs to slow cooker. Pour off any fat left in skillet and cook the onion, jalapeño peppers and 1/2 tsp. salt until golden brown, about 5 minutes. Add garlic, cumin and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker; set aside remaining onion mixture for later.

Add remaining two cans of cannellini beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to a bowl, allow to cool slightly, discard bones and shred meat into bite-sized pieces. Stir shredded chicken, cilantro, pickled jalapeño peppers and reserved onion mixture into slow cooker and let warm. Add salt and pepper to taste.

Serves 8
WW Points per serving: 8