A package of frozen chicken thighs turn into a wonderful slow-cooker chili that is easy to prepare and VERY easy to enjoy, especially when you pile it onto some corn chips and top it off with chopped red onion, guacamole, and grated cheddar cheese.

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 2 c. chopped onion
  • 1 jalapeño, seeded and chopped
  • 4 garlic cloves, chopped
  • 2 tsp. cumin
  • 1 tsp. ground coriander
  • 2 tsp. salt
  • pepper
  • 6 cups of chicken broth
  • 2 c. of corn
  • 2 cans white beans (or 2-3 c. cooked)

Guidelines

  • Put all ingredients, except corn and white beans into slow cooker
  • Cook on high for 4 hours or low for 6-8 hours
  • Add beans and corn for the last 30 minutes of cooking and turn on high
  • Taste and season
  • Use forks to shred the chicken thighs
  • Use a slotted spoon to serve over rice or corn chips
  • Top with cilantro, chopped onion, guacamole, cheese, and sour cream and lime juice