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Ingredients
- 1 cup chopped yellow onion
- 2 medium carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tablespoons pureed chipotles in adobo sauce
- 28-ounce can diced tomatoes, with juices
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- Two 15 1/2-ounce cans black beans, drained
- 3 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
- 2 scallions, trimmed and chopped
- Juice of 1 lime
- Kosher salt
- Shredded cheddar cheese or Mexican cheese blend
- Sour cream
Preparation
Step 1
In a large slow cooker, combine the onion, carrots, garlic, chipotles in adobo, tomatoes, chili powder, cumin and beans. Stir to combine, then add the chicken and stir again. Cook in the slow cooker on high for 4 to 6 hours, or low for 6 to 8 hours. Stir in the scallions and lime juice just before serving. Taste, then season with salt. Serve with shredded cheese and sour cream on the side.