Slow cooker chicken taco chili

Prep 10 min

Total 5 hours 10 min

Serves 4-6

The perfect slow cooker recipe for the season.

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

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.