Description
A delicious and easy crockpot recipe for BBQ chicken thighs with corn, tomatoes, and pinto beans.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium yellow onion, chopped
- 1 cup fresh corn kernels
- 1 can (14 oz) diced tomatoes (fire-roasted preferred)
- 1 can (15 oz) pinto beans, drained
- 2 cups low-sodium chicken broth
- ½ cup BBQ sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat with a dash of olive oil. Sauté the chopped onion until translucent.
- Add the boneless chicken thighs to the skillet, browning them lightly on all sides for extra flavor.
- Transfer the chicken and onions to your crockpot and add corn, diced tomatoes, pinto beans, chicken broth, BBQ sauce, and Worcestershire sauce.
- Season with smoked paprika, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, shred the chicken in the pot using two forks and mix before serving.
Notes
- Serve with your choice of sides like rice or bread.
- This recipe can be easily modified with different beans or vegetables.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 110mg