A bold and blissful slow cooker chicken taco chilli

Add 1 can of whole tomatoes to the slow cooker.

Add 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon chili flakes to the tomatoes.

Use a potato masher to mash the tomatoes and spices together until well combined.

Add 1 pound of boneless skinless chicken thighs directly into the tomato mixture, ensuring they are submerged.

Cover the slow cooker with the lid and set it to cook on high for 4 hours.

After 4 hours, check the chicken; it should be tender and easily fall apart.

Remove some of the chicken to shred it into chunks.

Add 1 can of black beans and 1 cup of frozen corn to the slow cooker and heat for 10-15 minutes until warm.

Finish the chili with 2 tablespoons of fresh lime juice before serving.

Equipment Needed

Spice Level:

Allergens