2poundsboneless skinless chicken thighs or breasts
2 cans10 ounce fire-roasted diced tomatoes & green chilies(undrained)
2 cans15 ounce cans black beans(rinsed and drained)
3-4clovesgarlic(minced)
1smalljalapeno pepper(finely diced)
1½tablespoonshickory-flavored liquid smoke
2teaspoonsground cumin
1tablespoonchili powder
1teaspoonsmoked paprika
2teaspoonsdried oregano
1teaspooncayenne pepper
Salt and black pepper(to taste)
2limes(quartered)
¼cupfresh cilantro(chopped)
Instructions
Add chicken pieces to the bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste.
Stir to combine, making sure the chicken thighs are coated and submerged in the liquid. Cover and cook on high for 3-4 hours or low for 6-8 hours.
30 minutes before serving, remove lid and shred chicken with two forks while in the slow cooker. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes.
Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine.