Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa (medium heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 16 small corn or flour tortillas
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1/2 cup diced white onion
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced

Instructions:

  1. Place the drained black beans and frozen corn at the bottom of the slow cooker.
  2. Lay the chicken thighs on top of the vegetables.
  3. In a small bowl, whisk together the salsa, lime juice, chili powder, cumin, garlic powder, and salt. Pour this mixture evenly over the chicken, ensuring every piece is coated.
  4. Cover and cook on Low for 6-8 hours or High for 3-4 hours until chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken to a plate and use two forks to shred the meat.
  6. Return the shredded chicken to the crockpot and stir it into the bean and corn mixture to incorporate the juices.
  7. Serve in warmed tortillas and top with shredded cheese, diced onion, chopped cilantro, and sliced avocado.