Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa (medium heat)
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 medium red onion, finely diced
  • 2 cups fresh cilantro, chopped
  • 1 large avocado, sliced or mashed
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1/2 cup Greek yogurt or sour cream
  • 2 fresh lime wedges

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the salsa, lime juice, olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
  3. Pour the marinade over the chicken, ensuring every piece is thoroughly coated.
  4. Cover with the lid and cook on Low for 6-7 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Switch the slow cooker to the 'Warm' setting and use two forks to shred the chicken directly in the pot into bite-sized morsels.
  6. Stir in the drained black beans, corn, and diced red onion.
  7. Let the mixture sit for 10 minutes to allow the beans and corn to warm through from the residual heat.
  8. Divide into bowls and top with chopped cilantro, avocado, shredded cheese, Greek yogurt, and a lime wedge.