Ingredients
Units
Scale
- 2 1/2 – 3 pounds chicken thighs, boneless & skinless (or breasts)
- 2 cups low-sodium chicken broth
- 15 ounces black beans, drained & rinsed
- 15 ounces corn, drained & rinsed
- 1 bell pepper, chopped
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- Juice of 1 lime
- 1/4 cup honey
- 1 1/2 teaspoons salt (or more)
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cinnamon
- Handful fresh cilantro for garnish
Instructions
Slow Cooker
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook high 2-3 hours or low 4-6.
- Remove chicken, shred & place back in the slow cooker.
Instant Pot
- Add all the ingredients. Stir to mix well.
- Seal & close vent. Select manual setting and set time for 12 minutes.
- Natural release 5 minutes then quick release remaining pressure when cook time is completed.
- Remove chicken, shred & place back in the pressure cooker.
- Prep Time: 5 mins
- Cook Time: 4 hours