Pat the chicken thighs dry and season them lightly with salt and pepper. Chop the onion into small dice and mince the garlic cloves.
Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 3 minutes, stirring occasionally.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, making sure it doesn’t burn.
Push the aromatics to the side of the skillet, then add the chicken thighs skin-side down, browning them for about 4-5 minutes until golden brown. Flip and brown the other side similarly, then transfer the chicken to the slow cooker.
Pour a cup of chicken broth into the skillet, scraping up any browned bits from the bottom to incorporate flavor. Pour this mixture into the slow cooker over the chicken.
Add the drained and rinsed diced tomatoes and black beans into the slow cooker, then sprinkle in the cumin and smoked paprika. Stir gently to combine everything evenly.
Cover the slow cooker with its lid and set it to low for 6 hours, or high for about 3 hours. The chicken should become tender and easily shred with a fork, and the beans will soften into a hearty stew.
Once cooking is complete, carefully remove the chicken thighs and shred the meat with two forks. Return the shredded chicken to the stew and stir to combine.
Squeeze fresh lime juice over the stew and give it a gentle stir. Taste and adjust seasoning if needed.
Serve the stew hot, garnished with cilantro or a dollop of sour cream if desired. Enjoy the comforting, chunky texture and vibrant flavors.
