Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh cilantro for garnish

Instructions:

  1. Place the diced onion, minced garlic, and chicken thighs at the bottom of the slow cooker.
  2. Pour in the chicken broth, red enchilada sauce, cumin, chili powder, salt, and pepper. Stir gently to ensure the spices are distributed throughout the liquid.
  3. Fold in the drained black beans, corn, and fire-roasted diced tomatoes with their juices. Ensure the chicken is mostly submerged in the liquid and cover with a tight-fitting lid.
  4. Set the Crockpot to LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the chicken is tender enough to break apart with a fork.
  5. Remove the chicken thighs from the pot, shred the meat into bite-sized pieces using two forks, and stir the shredded chicken back into the soup.