Spicy Chicken Chili

This is a set-it-and-forget-it kind of dinner.

Chicken thighs get a quick sear for color and flavor, then everything goes into the slow cooker with dried navy beans, crushed tomatoes, green chiles, chili powder, cumin, and oregano.

Six hours on high and those beans turn creamy, the chicken falls apart, and the broth thickens into a rich, warming chili that fills the whole house with the kind of smell that makes everyone ask “what’s for dinner?" the moment they walk through the door.

Ladle it into deep bowls and pile on the sharp cheddar.

Pro Tips

• Use dried navy beans, not canned. The long slow cooker time is exactly what dried beans need. They absorb all that spiced broth as they cook and turn impossibly creamy.
• Deglaze the skillet with that half cup of broth after browning the chicken. All those caramelized bits stuck to the pan are pure flavor, and you want every drop in the slow cooker.
• Don’t open the lid during cooking. Every peek drops the temperature and adds cooking time.

Variations

• Use chicken breast instead of thighs for a leaner chili. Shred it with two forks before serving.
• Add a can of white hominy in the last hour for extra heartiness and a Southwestern twist.
• Top with sour cream, diced avocado, and crushed tortilla chips for the full chili bowl experience.