I made this like a taco bar for my parents last weekend. It was so tasty and easy. We could hang out and talk while it was doing it’s thang in the slow cooker! It should make 6 servings.
1-1 & 1/2lbs Boneless Skinless Chicken Thighs
1 Red Bell Pepper Diced
1 Poblano Diced smaller or a jalepeno
1 small yellow onion
3-5 Garlic Cloves
1 tsp Cumin, Chili Powder, Mexican Oregano
1/2 tsp Chipotle Chili Powder
Salt and pepper to taste
1 15oz Can Fire Roasted Tomatoes
6 Cups Chicken Broth
Toppings for on the side:
Frozen roasted corn from Trader Joe’s (regular frozen corn will also work)
1 can of Chickpeas
1 can of Black Beans
Sour Cream or cheese or both if you really want it
Brown the chicken thighs in coconut oil or bacon grease or olive oil. Take them out. Sauté the vegetables. Add all the garlic and all the spices and the salt and pepper and stir until fragrant. Add the chicken back in and the tomatoes and chicken broth. Cook on low for 6 hours.
Once it’s done use two forks to pull apart the chicken.
Spoon into bowls and let people top with their choice of toppings!