Ingredients:

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 small white onion, diced
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 bunch fresh cilantro, divided

Instructions:

  1. In a small mixing bowl or blender, whisk together the lime juice, olive oil, minced garlic, cumin, paprika, salt, pepper, and the finely chopped cilantro stems to emulsify the marinade.
  2. Place the diced white onion, rinsed black beans, and frozen corn at the bottom of a 6-quart slow cooker.
  3. Lay the chicken in a single layer on top of the vegetables. Pour the prepared marinade over the chicken, ensuring even coverage.
  4. Cover and cook on Low for 6–7 hours or on High for 4 hours until the chicken is tender and easily shreds with a fork.
  5. Remove the chicken and shred using two forks. Return the shredded meat to the pot, toss with the juices, and garnish with fresh cilantro leaves before serving.