Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted tomatoes, canned
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 large bell peppers, sliced into strips
  • 1 cup corn kernels
  • 15 oz black beans, rinsed and drained
  • 1 medium zucchini, sliced into half-moons

Instructions:

  1. In a 6-quart slow cooker, create a base layer with the diced onions, bell peppers, zucchini, black beans, and corn to act as a natural roasting rack.
  2. Pat the chicken thighs dry. In a small bowl, combine chili powder, cumin, oregano, smoked paprika, salt, and pepper. Rub the spice blend evenly over the chicken and place the thighs on top of the vegetable layer.
  3. Whisk together the fire-roasted tomatoes, minced garlic, olive oil, and chicken broth. Pour the mixture over the chicken. Cover and cook on Low for 6 to 7 hours (or High for 3 to 4 hours) until the internal temperature reaches 165°F.
  4. Use two forks to coarsely shred the chicken directly in the pot, allowing it to absorb the juices. Stir in fresh cilantro before serving.