Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa (medium heat)
  • 1/2 cup low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked brown rice or quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large avocado, sliced or cubed
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker.
  2. Layer the chicken thighs on top of the aromatics.
  3. Whisk together chili powder, cumin, smoked paprika, salt, and pepper in a small bowl, then sprinkle evenly over the chicken.
  4. Pour the salsa and chicken broth over the chicken, ensuring the meat is mostly submerged.
  5. Cover and cook on Low for 6 hours (or High for 3 hours) until chicken yields easily to a fork.
  6. Remove chicken to a plate, shred with two forks, and return the shredded meat to the slow cooker, stirring it into the sauce.
  7. Gently fold in the drained black beans and thawed corn, allowing them to warm through for 10 minutes.
  8. Assemble bowls by dividing cooked brown rice or quinoa among 6 containers, topping with the chicken mixture, avocado, fresh cilantro, and lime wedges.