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.