5 hrs 10 min
- Combine the tomatoes, brown sugar, paprika, onion and garlic powders, salt and chili flakes in a slow cooker. Crush with a potato masher or purée with an immersion blender. Add the chicken, turning it over to get every surface coated with the sauce.
- Cover and cook on high for 4 hours (it can switch to warm and rest for several hours after cooking if that suits your timing).
- Use two forks to loosely shred the chicken. Stir in the beans, corn and lime juice, and cook until piping hot.
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