Start by chopping the onion into small dice and mincing the garlic cloves. Prepare the chicken thighs by cutting them into bite-sized pieces. Rinse and drain the canned beans.
Add the diced onion and minced garlic to the bottom of your crockpot. Pour in the chicken broth and stir in cumin, smoked paprika, and chili powder, creating a fragrant spice mixture.
Layer the chicken pieces on top of the spice mixture, spreading them out evenly. Scatter the rinsed beans over the chicken and pour in the crushed tomatoes, then season with salt and pepper.
Cover the crockpot and cook on low for 6-8 hours, or on high for about 4 hours. During this time, the chicken becomes tender and easily shreddable, and the beans soak up all the flavors.
Check the stew for doneness: the chicken should be tender and falling apart, and the stew should smell fragrant with a rich tomato and spice aroma. Adjust seasoning if needed.
Gently stir in chopped fresh cilantro or parsley for a bright herbal finish. Let the stew sit off the heat for about 10 minutes to let flavors meld further.
Spoon the hearty stew into bowls, garnish with extra herbs if desired, and serve hot for a comforting, rustic meal.
