Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 6 cups (1.4L) low-sodium chicken bone broth
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 cup (150g) frozen corn
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) ground cumin
  • 1 tbsp (6g) chili powder
  • 1 tsp (2g) smoked paprika
  • 1 tsp (5g) sea salt
  • ½ tsp (3g) black pepper
  • 2 tbsp (30ml) fresh lime juice
  • ½ cup (15g) fresh cilantro, chopped
  • 1 large (150g) avocado, diced

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the crock pot.
  2. Lay the chicken thighs directly on top of the aromatics.
  3. Pour in the bone broth, fire-roasted tomatoes, black beans, and corn.
  4. Stir in the cumin, chili powder, paprika, salt, and pepper.
  5. Cover and cook on Low for 8 hours or High for 6 hours until the chicken effortlessly separates with a fork.
  6. Remove the chicken to a plate and shred it using two forks.
  7. Return the shredded meat to the pot.
  8. Stir in the fresh lime juice and chopped cilantro.
  9. Serve hot topped with diced avocado.