• Cooking Time:
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  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1 large onion, finely chopped
  • 3 large garlic cloves, finely chopped (about 1 tablespoon)
  • 1 (4 ounce) can chopped green chilies
  • 1 lb white beans, such as navy
  • 3 lbs boneless skinless chicken thighs (I use breasts)
  • 5 cups low sodium chicken broth, water or a combination


  • Turn a 3-quart slow cooker on high.
  • Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
  • Combine it in a up with salt, pepper, oregano, paprika and cayenne.
  • Put onion, garlic and green chilies into the slow cooker.
  • Rinse beans, put them in slow cooker.
  • Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
  • Add chicken broth/water.
  • Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
  • Serve with sour cream and spicy salsa. Garnish with chunks of avocado! NUMMY!
  • Source: Lina/CK

Categories: Beans  Chili  Crock-pot  Dinner  Lunch  Main Dish  Poultry 
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