Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 30 oz white kidney beans, drained and rinsed
  • 4 oz diced mild green chilis
  • 1 cup low-sodium chicken broth
  • 1 cup frozen corn
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Layer the diced onion, minced garlic, and jalapeño directly on top of the meat.
  2. Pour in the drained beans, green chilis, and frozen corn.
  3. Sprinkle cumin, chili powder, oregano, salt, and pepper over the mixture, then pour chicken broth over the top and stir gently to incorporate spices.
  4. Cover and cook on Low for 6 hours until chicken is opaque and easy to shred.
  5. Remove chicken thighs to a plate, shred with two forks, and return the meat to the pot.
  6. Use a potato masher or the back of a spoon to crush approximately 1/4 cup of the beans directly in the pot to thicken the chili.
  7. Stir in fresh lime juice before serving.