Barbecue Beans and Chicken

2 boneless, skinless chicken breasts frozen
1 pound dried Great Northern beans
2 - 14 1/2 ounce cans chicken broth
1 16 ounce bottle barbecue sauce
1/4 cup dried onion
1 Tbsp baking soda
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp liquid smoke
1 tsp adobo seasoning

Sprinkle chicken breasts with Adobo seasoning, let marinate (still frozen salt in Adobo will draw out moisture). Rinse and pick over the beans, drain. Place drained beans in slow cooker. Add onion, salt and baking soda (soda will decrease acidity of barbecue sauce and allow beans to soften). Pour in the chicken broth. Add liquid smoke, cayenne and white pepper. Add chicken breasts. Pour bottle of barbecue sauce over top. Cook on low about 10 hours. (I put on as we went to bed and it was ready in plenty of time for lunch). About an hour before serving, fish out the chicken breasts. Dice or shred them and return to pot. Taste and adjust seasoning to taste. Serve over steamed rice. 4 - 6 servings.

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