Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup chicken bone broth
  • 3 cups cooked quinoa
  • 15 oz black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 cup red onion, finely diced
  • 3 avocados, diced
  • 1 bunch fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Place the chicken thighs in the bottom of the crockpot.
  2. Whisk together the lime juice, minced garlic, cumin, paprika, salt, pepper, and bone broth in a small bowl; pour over the chicken.
  3. Set the slow cooker to Low for 6 hours (or High for 3 hours) until the internal temperature reaches 165°F.
  4. Remove chicken to a platter, shred using two forks, then return meat to the slow cooker for 10 minutes to absorb juices.
  5. Stir half of the chopped cilantro into the shredded chicken until the greens are just wilted.
  6. Divide cooked quinoa evenly among 6 containers.
  7. Arrange shredded chicken, black beans, corn, and red onion in separate compartments within the containers.
  8. Top each bowl with diced avocado, remaining cilantro, and a lime wedge.