Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup fire-roasted salsa
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels

Instructions:

  1. Whisk the fire roasted salsa, lime juice, honey, smoked paprika, ground cumin, garlic powder, salt, and black pepper in a small bowl Note: Blend until the honey is fully dissolved.
  2. Place the chicken thighs in the bottom of the slow cooker.
  3. Pour the spice mixture over the meat, ensuring every piece is evenly coated.
  4. Stir in the drained black beans and frozen corn, tucking them around the edges of the chicken.
  5. Cover and cook on LOW for 6 hours until the chicken is opaque and easy to pierce.
  6. Switch the slow cooker to 'Warm'.
  7. Remove the chicken to a plate and shred into bite-sized pieces using two forks.
  8. Return the shredded chicken to the pot.
  9. Fold the meat back into the concentrated juices until every strand is saturated and glossy.