Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (28 oz) can fire-roasted tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (Rotel)
- 3 cups low-sodium chicken broth
- 2 tbsp taco seasoning (or homemade blend: cumin, chili powder, paprika, garlic powder, oregano)
- 1 lime, juiced and zested
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Add all ingredients except chicken toppings to the slow cooker. Stir to combine.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily with a fork.
- Remove chicken and shred using two forks. Return shredded chicken to the pot.
- Stir in lime juice and zest just before serving.
- Serve hot with optional toppings: sliced avocado, chopped cilantro, crushed tortilla chips, shredded cheese, sour cream, or lime wedges.
Notes
- Make it faster: Shredded rotisserie chicken can replace raw chicken—add in last 30 minutes.
- For extra heat: Stir in 1 chopped jalapeño with the vegetables or add a splash of hot sauce at the end.
- Dairy-free: Skip cheese and sour cream; use coconut yogurt or cashew cream instead.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
