Ingredients:

  • 900 g boneless, skinless chicken thighs
  • 240 ml chunky salsa (medium heat)
  • 30 ml lime juice
  • 15 ml apple cider vinegar
  • 8 g chili powder
  • 2 g ground cumin
  • 5 g garlic powder
  • 3 g smoked paprika
  • 3 g salt
  • 1 g black pepper
  • 400 g long-grain white rice or brown rice
  • 960 ml chicken broth
  • 15 g butter or olive oil
  • 425 g black beans, drained and rinsed
  • 425 g corn, drained
  • 140 g shredded Monterey Jack or Cheddar cheese
  • 150 g avocado, diced
  • 75 g red onion, finely diced
  • 30 g fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Place the 900 g chicken thighs in the bottom of the slow cooker. Lay them flat to ensure even heating.
  2. In a small bowl, whisk together the 240 ml salsa, 30 ml lime juice, 15 ml vinegar, and all the dry spices.
  3. Pour the mixture over the chicken, tossing to ensure every piece is coated. Use a spoon to push any chicken pieces back down into the liquid.
  4. Set to Low for 6-8 hours or High for 3-4 hours.
  5. Once the chicken is fork tender and reaches an internal temperature of 74°C (165°F), remove the lid until the meat pulls apart with zero resistance.
  6. Use two forks to shred the meat directly in the slow cooker. Be careful with the steam when you first open the lid.
  7. Stir the chicken back into its own juices to ensure it absorbs the concentrated sauce until the meat looks glossy and saturated.
  8. While the chicken rests for 5 minutes, cook your 400 g rice using the 960 ml chicken broth and 15 g butter.
  9. Assemble the bowls with rice, shredded chicken, 425 g black beans, 425 g corn, cheese, avocado, red onion, cilantro, and lime wedges.