This chicken is great over brown rice, with toppings such as salsa, guacamole, sour cream and/or cheese and a few tortilla chips on the side to keep the kids happy!  When I am looking to save some calories, I skip the rice and the chips and have it over a bed of greens, taco salad style.

• Boneless, skinless chicken thighs, 24 ounces
• Canned black beans, drained and rinsed, 3.5 cups (2 cans)
• Frozen corn, thawed, 2 cups
• Unsalted/no salt added diced tomatoes, 3.5 cups (2 small cans), undrained
• Diced green chiles (I love the hatch valley flame roasted ones by 505 Chile from Costco!  I keep a jar in the fridge all the time to add to stuff for flavor and spice), 1/4 cup
• Diced bell peppers, 2-3 of your choice (green, red, yellor or orange)
• Cumin, dried, 2 tsp
• Cilantro, dried, 2 TB
• Garlic powder, 2 tsp
• Cayenne pepper, 1/2 tsp
• Salt, 1/2 tsp
• Black pepper, 1/4 tsp

Optional Toppings for Serving:

• Sour cream (or plain greek yogurt)
• Sliced green onions
• Shredded cheddar
• Salsa
• Tortilla chips

Stove Top Directions:

Brown chicken thighs for 2-3 minutes on each side in a lightly oiled pan large enough to add all ingredients to.

Mix together remainder of ingredients and pour over chicken.  Bring to a boil, reduce heat and simmer until chicken is cooked through, flavors have blended and sauce has thickened, 20-30 minutes.  Remove chicken, shred and return to pot if desired.

Crockpot Directions:

1. Place chicken in the bottom of slow cooker.
2. Combine remaining ingredients and pour over chicken.
3. Cook on high for 4 hours.  Stir and/or shred chicken if desired.
4. Serve over rice, on salad, in a tortilla – however it sounds good to you!