Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced mild green chilis
  • 2 cups low-sodium chicken broth
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • salt and black pepper to taste

Instructions:

  1. Place the diced onion, garlic, and bell pepper at the bottom of the slow cooker.
  2. Lay the chicken thighs on top of the vegetables.
  3. Sprinkle the chili powder, cumin, smoked paprika, and cayenne evenly over the meat.
  4. Pour in the diced tomatoes, green chilis, and chicken broth.
  5. Secure the lid and set the slow cooker to Low for 7-8 hours or High for 4 hours.
  6. Remove the chicken thighs to a plate and shred them using two forks.
  7. Return the shredded meat to the pot.
  8. Stir in the drained black beans and frozen corn.