Ingredients:

  • 2 lbs bone-in chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Layer the diced onion, minced garlic, drained beans, green chilies, and corn on top.
  2. Sprinkle the cumin, oregano, smoked paprika, salt, and pepper over the mixture. Pour the chicken broth over everything and stir gently to combine.
  3. Cover with the lid and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender enough to fall apart.
  4. Remove the chicken thighs to a plate and shred them using two forks.
  5. Use a potato masher to crush about 1/4 of the beans remaining in the pot to create a velvety texture.
  6. Stir the shredded chicken back into the pot along with the fresh lime juice. Stir until the broth is thickened and chicken is evenly distributed.