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This recipe was originally published on .泭
With the weather chilled, we come home from our afternoon or evening hikes with chapped, frozen hands – practically useless for making dinner.泭 Enter this slow cooker chicken chili, a low-effort, high-reward meal. Once youve got your slow cooker plugged in and ingredients on hand, you can toss everything in and forget about it for the rest of the day. You can step away, enjoy time at work or outdoors, and come home to an almost-ready dinner.
And weve made this chicken chili 梗單喧娶硃泭easy. Theres no prep required to get cooking; once a full six hours have passed, your only to-do is shredding the tender cooked chicken before serving. Its a time-saver, allowing you to cook throughout the day and get on the table without additional steps required.
Ingredients
- 6 boneless, skinless chicken thighs (about 1 翻 lb)
- 1 15-ounce can black beans, rinsed and drained
- 2 cups frozen organic corn
- 1 16-oz jar fire-roasted salsa
- 1 翻 cups chicken broth
- 1 翻 Tbsp. cumin
- 1 翻 Tbsp. chile powder
- 1 Tbsp. garlic powder
- 翻 tsp. pink Himalayan salt
- 翻 tsp. black pepper
Toppings
- 1 lime
- 翻 cup Cotija cheese
- 翹 cup chopped cilantro
Preparation
- In a crock-pot, combine chicken thighs, beans, corn, salsa, broth, cumin, chile powder, garlic powder, salt and pepper. Cover and cook for 6 hours on low.
- Remove the lid and shred the chicken using two forks; stir into the stew. Portion into bowls and top with a squeeze of lime juice, 1 tablespoon crumbled cheese and 1 tablespoon chopped cilantro.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 507
- Fat Content 14 g
- Fiber Content 11 g
- Protein Content 48 g
- Sugar Content 8 g