Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 32 oz low-sodium chicken broth
  • 10 oz can Rotel diced tomatoes with green chilies
  • 1 small white onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz can black beans, rinsed and drained
  • 15 oz can pinto beans, rinsed and drained
  • 1.5 cups frozen sweet corn
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt

Instructions:

  1. Layer the foundation by placing the finely diced white onion and minced garlic at the bottom of a 6-quart slow cooker.
  2. Place the chicken thighs over the aromatics. Add the black beans, pinto beans, and frozen sweet corn.
  3. In a small mixing bowl, whisk together the chili powder, cumin, smoked paprika, onion powder, garlic powder, and salt. Sprinkle evenly over the ingredients.
  4. Pour the low-sodium chicken broth and the can of Rotel (including liquid) into the slow cooker.
  5. Cover and cook on low for 6 hours until the chicken is tender and the flavors have bloomed.
  6. Remove the chicken thighs to a plate and shred with two forks. Return the shredded chicken to the pot, stir to combine, and serve warm.