Chicken Enchilada Chili with White Beans by Jeannette

2 whole chicken
1/2 tsp salt
1 tsp heaping of ground cumin
1 Tbsp coconut oil
1 lg can of Green Enchilada Sauce

1 lb of White Nav Beans
1 lb of Other White Beans  (I used Peruvean beans)

• 1 tsp salt
  
• 1 tbsp garlic powder
  
• 1/2 tsp black or white (preferably) pepper
• 1/4 tsp red chili pepper flakes
  
• 1 heaping tsp chili pepper
• 1tsp heaping of cumin
  
• 2 carrots diced
• Water
  
• 1 carton of chicken stock or 1 tbsp chicken bouillon 

The reason I cook the beans separate from the meat is because they cook at different rates. I like the beans to be creamy but not fully bursted so thethey take longer to cook than chicken.

• Remove skin from chicken, 
• Remove as much bone as possible (take off back, wings etc). 
• Trim off excess fat and throw away w/bones
• Wash chicken and pat dry with paper towel
• Pre-brown chicken on skillet with coconut oil
• Place chicken in crockpot with the 1/2 tsp salt, 1 tsp cumin and cover with the green enchilada sauce
• Let chicken cook overnight at medium heat
• In a bigger crockpot combine rinsed beans and the spices listed, diced carrots, chicken stock (or chicken bouillon) and cover with water
• to about 3-4" above bean line
• Cook overnight on low

In the morning add chicken with enchilada sauce to bean mixture . You can keep it on low or warm.  Let flavors meld together. Add more seasoning according to your taste.