Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 oz diced mild green chiles
  • 3 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the diced onion, minced garlic, drained white beans, frozen corn, and green chiles at the bottom of the slow cooker.
  2. Pour in the chicken broth and stir in the cumin, oregano, chili powder, salt, and pepper until well combined.
  3. Nestle the chicken thighs on top of the vegetable mixture, ensuring they are mostly submerged in the liquid.
  4. Cover and cook on High for 6 hours or Low for 8 hours until the chicken is tender.
  5. Remove the chicken thighs to a plate. Use a potato masher to crush approximately 1/4 cup of the beans directly in the slow cooker and stir back into the liquid to thicken the chili.
  6. Shred the cooked chicken thighs using two forks and fold the shredded meat back into the slow cooker. Stir to evenly distribute.