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- 1 3/4 lbs. boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
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- 1 (1.25 oz.) envelope white chicken chili seasoning mix
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- 1 (16-oz.) pkg. dried navy beans, soaked overnight according to package directions, drained, and rinsed
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- 1 large sweet onion, chopped (about 2 cups)
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- 2 (4 oz.) cans diced spicy green chilesd
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Directions:
- Stir together chicken, beans, broth, onion, green chiles, chili seasoning mix, cumin, garlic, and salt in a 5- to 6-quart slow cooker.
- Cover and cook on high 5 to 6 hours or low 8 to 10 hours until beans are tender.
- Serve with sour cream, shredded cheese, chopped fresh cilantro, chopped fresh avocado
Thanks to our friends at Southern Living for this tasty recipe!