2 lbs boneless, skinless chicken thighs 1 diced red onion 3 minced garlic cloves 1 minced jalapeño 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon oregano 1⁄4 teaspoon cayenne 1⁄2 cup chicken broth Juice from 2 limes 15 oz can black beans, drained Toppings like cilantro, cheese, avocado
Put all ingredients except beans and toppings into a slow cooker.
Cook 5-6 hours on low or 3-4 hours on high.
Shred cooked chicken and mix in black beans.
Serve chicken mixture in tortillas or over rice with desired toppings.
Place the chicken thighs evenly into the bottom of a greased 4-6 quart slow cooker.
Sprinkle on all the spices - cumin, oregano, chili powder, cayenne.
Top with the garlic, jalapeño, onion and any other aromatics.