Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned pinto beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 14.5 oz canned fire-roasted diced tomatoes
  • 4 oz canned diced green chiles
  • 1 small white onion, finely diced
  • 3 cups low-sodium chicken broth
  • 1 oz taco seasoning packet
  • 1 oz dry ranch dressing mix packet

Instructions:

  1. Dice the white onion into small, uniform pieces. Note: Smaller pieces melt into the broth better.
  2. Drain and rinse the black, kidney, and pinto beans in a colander until the water runs clear.
  3. Place the 1.5 lbs of chicken thighs at the bottom of the slow cooker. Note: Placing meat at the bottom ensures it stays submerged in liquid.
  4. Pour the rinsed beans, frozen corn, fire roasted tomatoes (with juice), and green chiles over the chicken.
  5. Sprinkle the taco seasoning and ranch dressing mix evenly over the top of the vegetables.
  6. Pour the 3 cups of chicken broth over everything until the ingredients are just covered.
  7. Cover and cook on Low for 6 hours until the chicken is tender and easy to pierce.
  8. Remove the thighs to a plate, shred with two forks, and return the meat to the pot.
  9. Give everything a good stir and let it sit on Warm for 10 minutes until the flavors are fully integrated.
  10. Taste the broth; it should be zesty and hearty, not watery.