i ngredients 2 (15 oz.) cans white beans, rinsed and drained 4 cups low-sodium chicken broth 1 tablespoon vegetable oil 2 whole bone-in chicken breasts (3 lb.) Salt and pepper 2 onions, chopped 4 cloves garlic, chopped 2 (4 oz.) cans roasted green chilies, drained 1 tablespoon ground cumin Amount Per Serving carbohydrate: 52 g protein: 17 g fiber: 15 g sodium: 410 mg cholesterol: 0 mg fat: 3 g calories: 296 saturated fat: 0 g directions Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken. Cook on low for 6 hours, stirring twice. Remo