Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, finely diced
  • 1 bell pepper, diced
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
  • 1 can (8 oz) tomato sauce
  • 2 cups low-sodium chicken broth
  • 3 tbsp taco seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the diced onion, bell pepper, drained beans, and frozen corn at the bottom of the slow cooker.
  2. Sprinkle the taco seasoning, garlic powder, and smoked paprika evenly over the vegetables.
  3. Pour in the tomato sauce, Rotel, and chicken broth, stirring only the liquid layer to blend the spices.
  4. Lay the chicken thighs on top of the vegetable mixture, pressing them down slightly so they are partially submerged.
  5. Cover with a tight-fitting lid and set to LOW for 6 hours until the chicken is tender.
  6. Remove the chicken thighs to a plate and shred them using two forks.
  7. Return the shredded meat to the pot and stir gently to incorporate the chicken into the broth.