Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup low-sodium chicken broth
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 cups long-grain white rice, uncooked and rinsed

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Season the meat directly with taco seasoning, smoked paprika, and garlic powder.
  3. Top the chicken with drained black beans, corn, diced tomatoes, and salsa.
  4. Pour chicken broth over the top, ensuring the chicken is mostly submerged.
  5. Cover and cook on Low for 6 hours or High for 3 hours.
  6. Stir in the rinsed long-grain white rice, cover, and cook on High for an additional 45–60 minutes until rice is tender.
  7. Set the slow cooker to 'Warm' and stir in the shredded cheddar cheese until melted.
  8. Use two forks to shred the chicken directly in the pot and fold it into the creamy rice mixture.