Crockpot Smoky Paprika Chicken with Sweet Corn and Black Bean Salsa

Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crockpot. Sprinkle 2 teaspoons of smoked paprika evenly over the chicken, ensuring each piece is well-coated.

Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder for an aromatic base. Pour in 1 cup of low-sodium chicken broth to keep the chicken moist during cooking.

Next, add 1 can (15 ounces) of black beans, drained and rinsed, and 1 cup of frozen sweet corn for a pop of color and sweetness.

Stir gently to combine all the ingredients without disturbing the chicken too much. Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours, allowing the flavors to meld beautifully.

Once cooked, shred the chicken directly in the crockpot using two forks, mixing it with the beans and corn.

For an extra kick, squeeze the juice of 1 lime over the mixture and stir in 1/4 cup of chopped fresh cilantro.

Serve the smoky paprika chicken over cooked rice or quinoa, and garnish with additional cilantro and lime wedges for a fresh finish.