1. Soak beans the night before you plan to can. 
2. In the morning, drain the beans, and rinse well, use your hands to kind of knead and rub them as you rinse them, This is supposed to help with de-gassing. The high heat of pressure canning will also aid in this. 
3. Combine beans, chicken broth, and if you didn’t already cook it in the crockpot, chicken, and bring to a simmer over medium heat, and cook until beans are tender. 
4. While the beans are cooking, dice onions, and saute in olive oil until translucent. 
5. Mince garlic and add to to onions. Saute, stirring for another minute. 
6. Add to beans, along with remaining ingredients except salt. 
7. Stir aggressively to break up chunks of chicken. 
8. Heat through. 

To can: 

1. Sterilize your canning jars and lids, and prepare pressure canner with required hot water and canning rack. 
2. Use a canning funnel to fill jars, leaving 1 inch head space. 
3. Add a teaspoon of salt to each quart, or 1/2 teaspoon to a pint. 
4. Wipe rims of jars with a damp cloth to remove debris, and screw down lids and bands. 
5. Arrange jars in canner so that they don’t touch each other, or the sides of the canner. 
6. Lock lid onto canner with the valve open. 
7. Heat over medium-high heat until a steady stream of steam escapes valve. 
8. Let steam for ten minutes. 
9. Close valve and bring to ten pounds of pressure. (Use this chart to determine your pressure needs if you life at a higher altitude.)
10. Process for 90 minutes (quarts), or 75 minutes (pints). 
11. Remove from heat after process time, and let cool. Remove the lid only after the pressure has returned to zero, and remove jars carefully, keeping safe from drafts, and let finish cooling, covered with a towel, in a place where they won’t be disturbed. 
12. Check seals after 24 hours, water the jars if needed, and store in a cool place out of direct light.