Ingredients:

  • 5 lb Boneless, skinless chicken thighs (680 g)
  • 1 (15-ounce) can Black Beans, rinsed and thoroughly drained (425 g)
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 cup Low-Sodium Chicken Stock (240 mL)
  • 1/2 cup Mild or Medium Red Salsa (120 mL)
  • 2 Tbsp Chilli Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Juice of 1 large Lime (added after cooking)
  • 12-14 small Corn or Flour Tortillas (for serving)
  • 1 cup Grated Monterey Jack or Cheddar (for topping)
  • 1/2 cup Sour Cream or Crème Fraîche (for topping)
  • 1/4 cup Fresh Coriander (Cilantro), chopped (for garnish)
  • 1 large Avocado, sliced or diced (optional topping)

Instructions:

  1. Combine the Base: Into the slow cooker insert, pour the chicken stock and salsa.
  2. Add Aromatics and Spice: Stir in the diced onion, minced garlic, chilli powder, cumin, smoked paprika, oregano, salt, and pepper until the sauce base is well combined.
  3. Nestle the Chicken: Place the chicken thighs directly into the sauce. Ensure they are submerged as much as possible.
  4. Cook: Cover the slow cooker. Cook on Low for 7-8 hours or on High for 3.5-4 hours. The chicken is done when it easily shreds with a fork.
  5. Drain the Beans: While the chicken is cooking, rinse and drain the canned black beans thoroughly.
  6. Shred the Meat: Once cooked, transfer the chicken to a shallow dish, or simply shred the chicken directly in the slow cooker pot using two forks. If the sauce looks excessively watery, briefly ladle out about 1/2 cup of the liquid before shredding.
  7. Return and Combine: Return any removed chicken to the pot. Stir in the drained black beans.
  8. Final Flavour Boost: Stir in the fresh lime juice. Taste the mixture and adjust seasoning now—add a pinch more salt or cumin if needed.
  9. Heat Through: Turn the slow cooker setting to Keep Warm and allow the beans to heat through for 5–10 minutes.
  10. Warm the Tortillas: Warm your tortillas using your preferred method (dry frying pan, microwave, or wrapped in foil in the oven).
  11. Assemble: Spoon a generous amount of the warm chicken and bean filling onto each tortilla. Top immediately with grated cheese, a dollop of sour cream, and a sprinkling of fresh coriander and avocado slices. Serve straight away!