Ingredients:

  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp chipotle peppers in adobo, finely chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 lbs boneless, skinless chicken thighs
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 2 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 1 medium avocado, diced

Instructions:

  1. Place the diced onion, minced garlic, chopped chipotle peppers, cumin, and oregano at the bottom of the slow cooker.
  2. Lay the chicken thighs directly on top of the aromatics. Pour in the diced tomatoes, black beans, corn, and chicken broth. Stir gently to ensure the chicken is submerged.
  3. Cover with the lid and set the slow cooker to Low for 7–8 hours (or High for 4 hours) until the chicken is opaque and tender.
  4. Remove the chicken thighs to a plate and shred the meat into bite-sized chunks using two forks.
  5. Return the shredded chicken to the pot. Stir in the fresh lime juice and chopped cilantro.
  6. Serve hot, garnished with diced avocado.