Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium red enchilada sauce
  • 2 cups low-sodium chicken bone broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced mild green chiles
  • 1 medium yellow onion, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker.
  2. Lay the chicken thighs on top of the aromatics and sprinkle evenly with ground cumin, smoked paprika, chili powder, and sea salt.
  3. Pour in the low-sodium red enchilada sauce, chicken bone broth, fire-roasted tomatoes, and diced green chiles. Stir gently to combine the liquids.
  4. Cover and cook on High for 4-6 hours or Low for 7-8 hours until the chicken is tender enough to break with a fork.
  5. Remove the chicken to a plate and shred using two forks or a meat shredder.
  6. For a creamier texture, blend a small portion of the black beans and broth using an immersion blender, then stir back into the pot.
  7. Stir in the shredded chicken and frozen sweet corn, heating through for a few minutes before serving.