Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 28 oz red enchilada sauce
  • 4 oz diced green chiles
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 15 oz black beans, rinsed and drained

Instructions:

  1. Place the 2 lbs boneless skinless chicken thighs in the bottom of your slow cooker.
  2. Scatter the diced yellow onion and 3 cloves of minced garlic over the top of the meat.
  3. Sprinkle 1 tbsp chili powder and 1 tsp ground cumin evenly across the ingredients.
  4. Pour the 4 oz diced green chiles over the spices to help them hydrate.
  5. Add the 15 oz black beans, making sure they are tucked into the gaps between the chicken pieces.
  6. Pour the full 28 oz red enchilada sauce over everything until the chicken is completely submerged.
  7. Cover and cook on high for 4 hours. You can also cook on low for 7-8 hours if you are heading out for the day.
  8. Remove the lid and check the chicken; it should shred easily with the slight pressure of a fork.
  9. Transfer the chicken to a large bowl, shred it thoroughly, then return it to the pot to soak in the juices.
  10. Stir everything together and let it sit for 10 minutes until the sauce thickens and clings to the meat.