Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chicken broth, low sodium
  • 2 tbsp lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups cooked white or brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large avocado, diced
  • ½ cup fresh cilantro, chopped
  • ½ cup red onion, finely diced

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the chicken broth, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.
  3. Pour the mixture over the chicken, ensuring each piece is well-coated.
  4. Cover with the lid and set to Low for 6 hours or High for 3 hours until the chicken is mahogany-colored and easily pulls apart with a fork.
  5. Remove the chicken to a plate and use two forks to shred it into bite-sized pieces.
  6. Return the shredded meat to the slow cooker and stir it into the remaining juices until the chicken is glossy and fully absorbed.
  7. Scoop a generous portion of rice into each bowl.
  8. Top with a ladle of shredded chicken, a scoop of black beans, and corn.
  9. Finish with diced avocado, red onion, and a sprinkle of cilantro.