Ingredients

• 2 tablespoons vegetable oil
• 8 boneless skinless chicken thighs
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried chipotle powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons pepper
• 19 ounces white kidney beans, drained and rinsed (or use can size that come closest, this is a Canadian size can)
• 2 (4 1/2 ounce) cans green chilies, chopped
• 2 tablespoons all-purpose flour
• 1/3 cup cilantro, fresh, chopped
• 2 tablespoons lime juice

Instructions

1. In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.

2. Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.

3. Add beans and chilies to crock pot and cook on low for 5 hours.

4. Remove chicken from sauce, cube into bite size pieces and set aside.

5. Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.

6. Stir in chicken, fresh cilantro and lime, heat through and serve.