Ingredients:

• 1 3/4 lbs. skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 1 (16-oz.) pkg. dried navy beans, soaked overnight according to package directions, drained, and rinsed
• 5 cups chicken broth
• 1 large sweet onion, chopped (about 2 cups)
• 2 (4 oz.) cans diced spicy green chiles
• 1 (1.25 oz.) envelope white chicken chili seasoning mix
• 2 tsp. ground cumin
• 2 tsp. minced garlic
• 1 tsp. kosher salt
• Toppings: sour cream, pre-shredded 4-cheese Mexican blend, chopped fresh cilantro, chopped fresh avocado

Cooking Instructions:

1. Stir together chicken, beans, broth, onion, green chiles, chili seasoning mix, cumin, garlic, and salt in a 5- to 6-quart slow cooker.
2. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours until beans are tender. Serve with toppings.