Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 cup red enchilada sauce
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the diced onion, minced garlic, diced tomatoes, and green chiles at the bottom of the slow cooker.
  2. Lay the chicken thighs directly on top of the vegetables to ensure they poach evenly in the liquid.
  3. Pour in the chicken broth and enchilada sauce. Sprinkle the cumin, smoked paprika, oregano, salt, and pepper over the top and stir gently to combine the spices.
  4. Secure the lid and set to Low for 6 hours.
  5. Once the chicken is tender, remove the thighs to a plate and shred them using two forks.
  6. Stir the shredded chicken back into the pot along with the black beans and frozen corn. Cook for another 15-20 minutes on high to warm the beans through.
  7. Turn off the heat and stir in the fresh lime juice and chopped cilantro before serving.