Chipotle Chicken Chili

2 medium onions, halved and sliced
1 can (14.5 oz. ) diced tomatoes
1 tablespoon tomato paste
3 cloves garlic, chopped
2 cups low-sodium chicken broth
1 chipotle in adobo, seeded and chopped
1 tablespoon adobo sauce from can
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon pepper
2 pounds bone-in chicken thighs
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn kernels, thawed

Combine onions, tomatoes, tomato paste, garlic, broth, chipotle and adobo, coriander, salt and pepper in crockpot; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid.

Cover and cook on high, 6 hours; low, 8 hours. Remove chicken from crockpot; set aside until cool enough to handle.

Remove chicken bones and shred the chicken pieces, placing them back in the cooker. If necessary, turn the heat up to high. Stir in beans and corn and heat through, approximately 45 min.


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