| Prep Time | 20 minutes |
| Cook Time | 8 hours |
| Servings |
people
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Ingredients
- 32 oz. chicken stock
- 15 oz. can black beans rinsed and drained
- 15 oz. can fire-roasted diced tomatoes
- 14 oz. bag frozen corn
- 10 oz. can enchilada sauce
- 8 oz. can fire-roasted green chiles
- 1.5 lbs. boneless, skinless chicken thighs trimmed
- 1/3 cup fresh cilantro chopped
- 1/2 large sweet onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1.5 tablespoons adobo sauce
- 1 tablespoon chili poweder
- 1 tablepsoon ancho chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons garlic salt
- 1 cube chicken bouillon
- cheddar cheese, sour cream, and tortilla strips optional, for garnish
Ingredients
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Instructions
- To the slow cooker, add the chicken stock, black beans, fire-roasted diced tomatoes, frozen corn, enchilada sauce, fire-roasted green chiles, boneless chicken thighs, cilantro, onion, bell pepper, garlic, adobo sauce, chili powder, ancho chili powder, smoked paprika, cumin, oregano, garlic salt, and chicken bouillion.
- Place the lid on the slow cooker, and cook on low for 8 hours.
- Remove the chicken thighs, and shred the chicken using a fork. Return the shredded chicken to the slow cooker. Mix well, and serve.
- Optional: top with sour cream, cheddar cheese, and tortilla strips. Enjoy!
Recipe Notes
Our wine choice: The 2009 Crios de Susana Balbo Torrentes from Argentina. This crisp, refreshing white has succulent notes of fresh fruit, and has a slightly spicy finish. Cheers!
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