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1
Spray 5-quart oval slow cooker with cooking spray. Sprinkle chicken evenly with Caribbean rub; set aside.
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2
In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring occasionally, until tender. Transfer mixture to slow cooker using slotted spoon. In skillet, heat remaining 3 teaspoons oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning occasionally, until browned. Transfer chicken to slow cooker.
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3
Add 1 cup of the broth to skillet, scraping to loosen browned bits. Pour over chicken. Add remaining 3 cups broth, the adobo sauce, beans, coconut milk, salt and pepper to slow cooker.
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4
Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
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5
Remove chicken from slow cooker to plate; cool 10 minutes. Remove chicken from bones; discard bones and return meat to slow cooker. Stir in lime juice. Serve soup over rice; garnish with cilantro, radishes and lime wedges.
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