Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa (low sodium)
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp lime juice
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked brown rice or quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup diced red onion
  • 1/2 cup plain Greek yogurt
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the salsa, chicken broth, lime juice, smoked paprika, cumin, garlic powder, salt, and pepper.
  3. Pour the seasoning mixture over the chicken, ensuring the meat is fully submerged.
  4. Cover with the lid and set to LOW for 6 hours until the chicken is tender and yields easily to a fork.
  5. Remove the chicken to a plate and shred using two forks until it reaches a pulled consistency.
  6. Return the shredded chicken to the slow cooker and stir it back into the juices for 5 minutes to absorb the remaining flavor.
  7. Assemble the bowls by layering the cooked brown rice or quinoa, black beans, thawed corn, and diced red onion.
  8. Top each bowl with a dollop of Greek yogurt, sliced avocado, fresh cilantro, and a lime wedge.