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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 whole(s) medium yellow onions, halved and sliced |
1 can(s) 14 1/2 ounce diced tomatoes |
1 tablespoon(s) tomato paste |
3 clove(s) garlic, chopped |
2 cup(s) low-sodium chicken broth |
1 chipotle in adobo, seeded and chopped, plus 1 tblsp adobo salt |
1 teaspoon(s) ground coriander |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 pound(s) bone-in chicken thighs, skin removed |
1 can(s) 15 1/2 ounce' black beans, rinsed and drained |
1 cup(s) frozen corn kernels, thawed |
Directions:
1. Directions
2. Combine onions, tomatoes, tomato paste, garlic, broth, chipotle and adobo, coriander, salt and pepper in the base of a slow cooker; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3. Remove chicken bones and shred meat back into slow cooker. Stir in beans and corn to heat through.
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