Ingredients:

  • 1 kg (approx. 2.2 lbs) Boneless, Skinless Chicken Thighs
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 large Diced Green Bell Pepper
  • 250 ml (1 cup) Chicken Stock (Low-sodium)
  • 794g (28 oz) Diced Tomatoes (Canned, undrained)
  • 425g (15 oz) Black Beans (Canned, rinsed and drained)
  • 425g (15 oz) Pinto Beans (Canned, rinsed and drained)
  • 200g (1 cup) Sweetcorn (Tinned or frozen)
  • 1 small Jalapeño, deseeded and minced (optional for heat)
  • 2 tbsp Chili Powder (Ancho or standard)
  • 1 tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper (Freshly ground)
  • 1 standard packet (approx. 35g / 1.25 oz) Taco Seasoning Mix
  • 2 tbsp Lime Juice (Freshly squeezed)

Instructions:

  1. Prep the Base: Dice the onion and green pepper. Mince the garlic and jalapeño (if using).
  2. Combine Ingredients: Place the raw chicken thighs in the bottom of the slow cooker.
  3. Add Aromatics and Canned Goods: Layer the diced onion, green pepper, garlic, and jalapeño directly over the chicken. Pour in the undrained diced tomatoes, rinsed beans, and sweetcorn.
  4. Seasoning: Sprinkle all the spices (chili powder, cumin, smoked paprika, oregano, salt, pepper, and taco seasoning mix) evenly over the top of the ingredients. Do not stir yet.
  5. Add Liquid: Pour the chicken stock down the side of the slow cooker to avoid washing the seasoning off the top layer.
  6. Set and Forget: Secure the lid. Cook on the LOW setting for 7–8 hours, or on the HIGH setting for 3.5–4 hours. The chicken should be fall-apart tender.
  7. Remove and Shred: Once the chicken is thoroughly cooked, carefully remove the thighs from the slow cooker using tongs. Place them on a cutting board and shred the meat finely using two forks.
  8. Return and Stir: Return the shredded chicken to the chili mixture in the slow cooker. Stir well to combine all the ingredients and allow the meat to absorb the chili liquid.
  9. Final Seasoning Check: Stir in the fresh lime juice. Taste the chili and adjust salt and pepper as needed. If the chili seems too thin, let it cook uncovered on HIGH for 15–20 minutes to reduce slightly.