Slow-cooker White Chicken Chili

We're eating dinner at my Grandma's tonight, so I won't have tonight's dinner recipe to post. Instead, I'm going back a little while and posting another good crock pot recipe that I've shared with some folks on Facebook in the past.

1 Tbsp canola oil

1 large green pepper, chopped
1 poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1 med onion, chopped
1 Tbsp chopped garlic
1 Tbsp plus 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 lbs bone-in split chicken breasts, skin removed (I just used 2 lbs of boneless skinless chicken breasts)
2 can (14.5 oz)cannellini beans, drained and rinsed
1 C. chicken broth
1 Tbsp lime juice
1/2 tsp salt

1. Heat oil in large skillet over medium high heat. Place peppers, onion, garlic, 1 Tbsp cumin and 1 tsp coriander in the skillet; cover. Cook, stirring for 6 minutes.
2. Transfer vegetables to slow cooker; add chicken, beans, and broth. Cover; cook on HIGH for 4 hours or on LOW for 6 hours.
3. Remove chicken with a slotted spoon. Check liquid for bones. Stir in remaining 1/2 tsp each cumin and coriander, lime juice, and salt.
4. Shred the chicken; stir into slow cooker. Serve with sour cream and cilantro, if desired.

It could have used a little more spice, so you can include the jalapeno ribs and seeds, and stir in 1/4 tsp hot sauce at the end if you like.

This recipe is from Family Circle, 2009