Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. In a medium bowl, toss the chicken thighs with the smoked paprika, cumin, garlic powder, salt, pepper, and cayenne until evenly coated.
  2. Optional: Heat olive oil in a skillet over medium-high heat and brown the chicken for 2-3 minutes per side.
  3. Place the seasoned chicken in the slow cooker and pour chunky salsa over the top.
  4. Stir in the drained black beans and frozen corn around the edges of the chicken.
  5. Cook on High for 4 hours. (If using an Instant Pot, cook on High Pressure for 20 minutes with a 10-minute natural release).
  6. Remove chicken from the pot and let it rest on a plate for 10 minutes.
  7. Using two forks, shred the chicken into long strands and return it to the pot to incorporate with the sauce.