Ingredients:

  • 1.5 Liters Low-sodium chicken broth
  • 425g Fire-roasted diced tomatoes
  • 150g White onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 115g Diced green chiles
  • 900g Boneless skinless chicken thighs
  • 425g Black beans, drained and rinsed
  • 150g Frozen sweet corn
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 60ml Freshly squeezed lime juice
  • 30g Fresh cilantro, chopped
  • 120ml Heavy cream

Instructions:

  1. Place the diced onions, minced garlic, and tomato paste at the bottom of the slow cooker to form a savory base layer.
  2. Place the raw chicken thighs directly on top of the aromatics.
  3. Season the chicken by sprinkling chili powder, cumin, smoked paprika, and salt over the meat.
  4. Add the fire-roasted tomatoes, green chiles, corn, and black beans to the pot.
  5. Pour the chicken broth over all ingredients until they are fully submerged.
  6. Cover and cook on LOW for 6 hours (recommended) or HIGH for 3 hours 30 minutes until the chicken is tender.
  7. Remove the chicken and shred with two forks, then return it to the pot along with the lime juice, chopped cilantro, and heavy cream. Stir well before serving.