Slow Cooker White Bean and Chicken Chili

This is just perfect for dinner on a cool fall evening.  It simmers in that slow cooker while you do what you have to do, then it's ready for you to enjoy.  Make sure to have some yummy cornbread to go with it.  Enjoy!

Ingredients:
-1 lb dried navy beans
-5 cups chicken stock
-4 Tbs (1/2 stick) butter
-3 cloves garlic, minced
-3/4 cup diced onion
-2 (7 oz each) cans chopped green chiles
-1 lb boneless, skinless chicken thighs, chopped
-1 Tbs ground cumin
-1 tsp black pepper
-1/2 tsp white pepper
-a pinch of red pepper flakes
-shredded cheddar cheese, for topping
-sour cream, for topping
Directions:
Rinse beans well, cover with cool water and soak for 2 hours.  Drain.  Put the beans in the slow cooker with the chicken stock.
In a skillet, heat the butter.  Add the onion and saute for about 3 minutes.  Add the garlic and chiles and continue cooking for about 3 more minutes.  Transfer mixture to the slow cooker.  Add remaining ingredients.   Stir well.  Cover and cook on low for 5-6 hours.  Laddle into bowls.  Top with cheese and sour cream.  Enjoy!
Adapted from a Paula Deen recipe.