Start by chopping the onion into small dice and chopping the bell peppers into bite-sized pieces. Mince the garlic cloves and set all aside.
Trim the chicken thighs and cut them into large chunks, about 4 cm (1.5 inches). This helps them cook evenly and fall apart easily.
Place the chicken pieces into the bottom of your slow cooker, spreading them out evenly.
Layer the diced onions and chopped peppers over the chicken, creating a fragrant base for the stew.
Pour in the chicken broth and stir in the tomato paste, paprika, cumin, salt, and pepper. Mix gently to combine everything, allowing the spices to coat the vegetables and chicken slightly.
Rinse and drain the black beans, then scatter them over the top of the ingredients in the slow cooker. No need to stir; layers help the flavors meld during cooking.
Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or on high for about 4 hours. The chicken will become tender and easily shred, while the beans soften beautifully.
Once cooked, open the lid and gently shred the chicken with two forks right inside the cooker. The meat should be juicy and fall apart easily.
Squeeze in the fresh lemon juice and stir the stew gently. Let it sit for 5 minutes to allow the flavors to meld and brighten.
Taste and adjust seasoning with additional salt, pepper, or lemon if desired. Serve the stew hot, topped with fresh herbs or a dollop of sour cream if you like.
