Description
Slow cooked boneless chicken thighs with BBQ sauce, corn, and pinto beans. Perfect for a hearty meal!
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium yellow onion, chopped
- 1 cup fresh corn kernels
- 1 can (14 oz) diced tomatoes (fire-roasted preferred)
- 1 can (15 oz) pinto beans, drained
- 2 cups low-sodium chicken broth
- ½ cup BBQ sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat with a dash of olive oil. Sauté the chopped onion until translucent.
- Add the boneless chicken thighs to the skillet, browning them lightly on all sides for extra flavor.
- Transfer the chicken and onions to your crockpot and add corn, diced tomatoes, pinto beans, chicken broth, BBQ sauce, and Worcestershire sauce.
- Season with smoked paprika, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, shred the chicken in the pot using two forks and mix before serving.
Notes
- This dish pairs well with rice or crusty bread.
- For extra flavor, you can marinate the chicken in BBQ sauce overnight before cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg