Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (4 oz) diced green chilies
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Place the raw chicken thighs at the bottom of a gallon-sized heavy-duty freezer bag.
  2. Pour in the drained black beans, kidney beans, crushed tomatoes, and diced green chilies.
  3. Add the diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.
  4. Pour the chicken broth over the mixture.
  5. Squeeze out as much air as possible from the bag, seal tightly, and lay flat in the freezer to store.
  6. Thaw the bag in the refrigerator for 24 hours before cooking (or add 1-2 hours to cook time if cooking from frozen).
  7. Dump the contents of the bag into the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  8. Once chicken is tender, remove the thighs, shred them using two forks, and stir the meat back into the chili.
  9. Stir in fresh lime juice and chopped cilantro just before serving.