Place chicken thighs at the bottom of a crock cooker. Mix first
chili powder, paprika cumin and cilantro together and sprinkle over chicken with the minced garlic.
Place black beans and corn on top, and pour salsa evenly over everything. Cover and cook on high for 4 hours.
About 15 minutes before serving, remove chicken breasts from the crock cooker to a cutting board.
Slice into big chunks and shred with two forks. Return shredded chicken to the crock cooker and stir all ingredients to combine. Cover and allow to reheat for a few minutes before serving.
Serve on flour tortillas.
Notes
SERVING SUGGESTION: Baked butternut squash.VEGETARIAN: Use canned white beans instead of chicken thighs and adjust cook time.GLUTEN FREE: Make sure salsa and tortillas are gluten free.NUTRITION: 533 Calories; 7g Fat (11.6% calories from fat); 24g Protein; 97g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol; 694mg Sodium. Exchanges: 6 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.