Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 medium yellow onion, finely diced
  • 1 cup frozen corn
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 tbsp lime juice

Instructions:

  1. Finely dice the onion, bell pepper, and garlic.
  2. In the basin of the slow cooker, combine the crushed tomatoes, diced tomatoes with chiles, black beans, kidney beans, corn, and all diced vegetables.
  3. Stir in the chili powder, cumin, smoked paprika, salt, and cayenne until the mixture is a consistent, deep red hue.
  4. Nestle the chicken thighs into the vegetable mixture, pressing them down so they are completely submerged.
  5. Cover with the lid and set to LOW for 8 hours or HIGH for 4 hours.
  6. Remove the chicken thighs to a plate. Wait 5 minutes for them to cool slightly.
  7. Use two forks to shred the meat into bite-sized pieces.
  8. Return the shredded chicken to the pot and stir in the lime juice.