What’s better than leaving home for the day only to return to a hearty home-cooked dinner? Not much. Especially after hours of working, running errands and chauffeuring the kiddos to and from activities. After leaving your slow cooker to simmer for 5-6 hours, all that’s left to do is shred the chicken, mix and ladle into individual bowls. Our tip? Serve with sweet pumpkin cornbread for a tasty fall-flavored finish.
Serves 4
Prep time: 10 minutes | Cook time: 5-6 hours on low
Ingredients
1 lb. natural boneless, skinless chicken thighs
2 15-oz. cans white kidney beans, undrained
Kernels from 1 organic corn cobb
1 white onion, chopped
2 tsp. garlic, minced
1-3/4 cups Simple Truth Organic Chicken Broth
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. Simple Truth Organic Chili Powder
1 tsp. coarse salt
1 dash Simple Truth Organic Jalapeno Hot Sauce
3 Tbsps. lime juice
1/4 cup fresh cilantro, stemmed
Directions
- In slow cooker, combine onion, garlic, broth, cumin, oregano, chili powder, salt and hot sauce. Add chicken. Cover and cook on low for 5-6 hours.
- Remove chicken. Using two forks, shred chicken. Return chicken to slow cooker and stir in beans, corn and lime juice. Cover and cook on high for 15-20 minutes or until beans and corn are hot.
- Serve immediately and garnish with fresh cilantro sprigs.