Prep
10 min
Total
5 hrs 10 min
Serves
4-6
INGREDIENTS
- 796ml can whole tomatoes
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp chili flakes (optional)
- 6 (about 650g) boneless, skinless chicken thighs
- 540ml can black beans drained and rinsed
- 2 cups frozen corn
- 3 tbsp fresh lime juice
METHOD
- Combine the tomatoes, brown sugar, paprika, onion and garlic powders, salt and chili flakes in a slow cooker. Crush with a potato masher or purée with an immersion blender. Add the chicken, turning it over to get every surface coated with the sauce.
- Cover and cook on high for 4 hours (it can switch to warm and rest for several hours after cooking if that suits your timing).
- Use two forks to loosely shred the chicken. Stir in the beans, corn and lime juice, and cook until piping hot.
