Ingredients:

  • 5 kg Boneless, Skinless Chicken Thighs
  • 1 (400g) can Canned Diced Tomatoes, undrained
  • 2 (425g) cans Black Beans, drained and rinsed
  • 120 ml Low Sodium Chicken Stock
  • 2 Tbsp Chipotle Peppers in Adobo Sauce
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tsp Cumin Powder (Ground)
  • 1 Tbsp Chilli Powder
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp Freshly ground Black Pepper
  • 2 Tbsp Freshly squeezed Lime Juice
  • 12-16 Soft Corn or Flour Tortillas (Small, taco size)
  • 150 g Grated Cheddar or Monterey Jack Cheese (Optional)
  • 1/2 bunch Fresh Coriander/Cilantro, chopped (For garnish)
  • Sour Cream or Crème Fraîche (To taste)

Instructions:

  1. Dice the onion and mince the garlic. Roughly chop the chipotles. In the slow cooker insert, combine the diced tomatoes, chicken stock, chipotle peppers, onion, garlic, cumin, chili powder, oregano, salt, and pepper. Stir well until spices are dispersed.
  2. Drain and thoroughly rinse the black beans, and set them aside.
  3. Place the boneless, skinless chicken thighs directly into the liquid base in the slow cooker insert. Ensure the chicken is mostly submerged.
  4. Cover the slow cooker. Cook on the LOW setting for 6–8 hours, or on the HIGH setting for 3–4 hours, until the chicken is fork-tender.
  5. Carefully lift the cooked chicken thighs out of the slow cooker and place them on a cutting board. Using two forks, shred the chicken finely.
  6. Return the shredded chicken to the slow cooker. Stir in the rinsed black beans and the fresh lime juice.
  7. Stir well and allow the mixture to heat through on HIGH for 15 minutes, allowing the beans to warm up. Taste and adjust salt, pepper, or lime juice as necessary.
  8. Warm the tortillas briefly. Spoon the shredded chicken and black bean mixture generously into the warm tortillas. Top immediately with grated cheese, sour cream or crème fraîche, and fresh coriander. Serve straight away.