White Chicken Chili

1-3/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-1/2" pieces

1 16-oz. package dried navy beans, soaked overnight per package directions, drained, and rinsed

5 c. chicken broth

1 large sweet onion, chopped

2 4-oz. cans spicy green chilies

1 1.25-oz. envelope white chicken chili seasoning mix

2 t. ground cumin

2 t. minced garlic

1 t. kosher salt

Toppings: shredded 4-cheese Mexican blend, sour cream, cilantro, chopped fresh avocado

Stir together chicken, beans, broth, onion, chilies, seasoning mix, cumin, garlic, and salt in a 5- or 6-qt. slow cooker. Cover and cook on HIGH 5-6 hours or on LOW 8-10 hours, until beans are tender. Serve with desired toppings.

Serves 6.

Adapted from a Southern Living magazine recipe.