Step 1

Remove stems from cilantro and tie together; save leaves for sauce.

Step 2

Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.

Step 3

Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.

Step 4

Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.

Step 5

Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.

Step 6

Roast in the preheated oven for 25 minutes.

Step 7

Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.

Step 8

Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.

Step 9

Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.