Ingredients:

1 cup dried navy beans

1 tbsp canola oil

2 lb boneless, skinkess chicken breasts approx 2-3

2 small sweet onions

1 celery rib

2 garlic cloves

1 tbsp garlic powder

1 tbsp onion powder

3 tsp ground cumin

2 tsp salt

1 tsp. dried oregano

1/2 tsp black pepper

2 tbsp chopped jalapeños optional

4 cups chicken stock

1/4 cup chopped fresh cilantro

sliced limes

avocado

sour cream and tortilla chips

Directions:

1. Rinse and sort the navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.

2. In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides. Place chicken on top of the navy beans in the crock pot.

3. Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add the garlic and cook for a further 2 minutes.

4. Add the garlic powder, onion powder, cumin, salt, oregano and black pepper. Stir to combine. Stir in the jalapeños and stock and bring to a boil.

5. Pour mixture into the crock pot on top of the chicken. Cover and cook on low for 6 hours or high for 4 hours. Remove chicken from crock pot and shred then add the cilantro and serve.

Bon Appetit!