Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken thighs ((or breasts if preferred))
  • 2 cans 10 ounce fire-roasted diced tomatoes & green chilies (undrained)
  • 2 cans 15 ounce cans black beans (rinsed and drained)
  • 3-4 cloves garlic (minced)
  • 1 small jalapeno pepper (finely diced)
  • 1½ tablespoons hickory-flavored liquid smoke
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • Salt and black pepper (to taste)
  • 2 limes (quartered)
  • ¼ cup fresh cilantro (chopped)

Instruction

  • Add chicken thighs to the bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste.
  • Stir to combine, making sure the chicken thighs are coated and submerged in the liquid. Cover and cook on high for 3-4 hours or low for 6-8 hours.
  • 30 minutes before serving, remove lid and shred chicken with two forks while in the slow cooker . Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes.
  • Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.