Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (240ml) chunky salsa
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (8g) chili powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lime, juiced (30ml)
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. In a small bowl, whisk together the chili powder, cumin, smoked paprika, salt, and pepper.
  2. Place the chicken thighs at the bottom of the slow cooker and drizzle with olive oil.
  3. Sprinkle the seasoning blend evenly over the meat, rubbing it in to ensure total coverage.
  4. Pour the chunky salsa over the chicken and stir in the drained black beans and frozen corn.
  5. Cover with the lid and set to LOW for 6 to 8 hours (or HIGH for 3 to 4 hours) until chicken reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken thighs to a plate and shred them using two forks.
  7. Return the shredded meat to the slow cooker and stir in the fresh lime juice and chopped cilantro.