Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) white cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chilis
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 3 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Combine the diced onion, minced garlic, diced green chilis, and all dry spices (chili powder, cumin, smoked paprika, salt, and pepper) in the bottom of the slow cooker.
  2. Place the chicken thighs on top of the aromatics.
  3. Pour in the chicken broth, fire-roasted tomatoes, corn, and both types of beans.
  4. Stir gently to ensure the spices are distributed while keeping the chicken largely submerged.
  5. Secure the lid and set the slow cooker to Low for 7-8 hours or High for 3-4 hours. Do not open the lid during cooking.
  6. Remove the chicken thighs to a plate and shred them using two forks.
  7. Return the shredded meat to the pot.
  8. Use the back of a large spoon to mash roughly 10% of the beans against the side of the pot, then stir the paste back into the liquid to thicken the chili. Cook 5 more mins until the broth thickens.
  9. Stir in the fresh lime juice just before serving to brighten the flavor.