<http://schema.org/recipeInstructions>
" In a medium bowl, combine the flour, cumin, oregano, and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce the heat to medium and add the onion and poblano to the skillet; cook, stirring, for 2 minutes. Stir in the garlic and cook for 1 minute. Add the onion mixture to the slow cooker. In a small bowl, using a fork, mash together 1/2 cup beans and 2 tablespoons chicken broth. Add the mashed beans to the slow cooker along with the tomatoes (and their juices), corn, and remaining beans and chicken broth. Cook until the chicken is tender and shreds easily with a fork, 4 to 5 hours on high or 6 to 7 hours on low. If the chili seems thick, stir in additional chicken broth (1/4 cup at a time). Serve with shredded cheese, sour cream, cilantro, and lime wedges, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a36094/clinton-kelly-slow-cooker-white-bean-chicken-chili-recipe-wdy0314/>