This was delicious and easy! I will definitely make it again.

I make this all the time on the stovetop. I have always used boneless skinless chicken thighs instead of the breast. I highly recommend using thighs because the breast tends to be dry to me. I bring everything to a boil first then lower the heat to a low simmer and cover for about 30-40 minutes. Then I pull out the chicken and shred it up, add in the beans, cilantro, lime and cook on a simmer for another 10 minutes or so, just enough to heat the beans through. I don’t use the corn but if I did, I would add it when I add the beans. I hope this helps!

The stovetop would be a great alternative and should cook in about 30 minutes of a low simmer.

Yes that would work as well. I’d just sauté the onion and the garlic first if doing so and increase onion to 1 1/4 cups. The raw onion is just more harsh so I use less for the slow cooker option.

4 1/2 cups low-sodium chicken broth
1 (14.5 oz) can can petite diced tomatoes
1 1/4 cups finely chopped yellow onion
3 cloves garlic , minced
1 Tbsp chili powder
2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper , to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
For serving:
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado , diced roma tomatoes, sour cream (optional)
Instructions
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste.
Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.

Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.