Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 2 cans (4 oz each) diced green chilis
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice, freshly squeezed
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Put the diced onion, minced garlic, chicken thighs, beans, corn, and green chilis into the slow cooker.
  2. Sprinkle the cumin, smoked paprika, oregano, salt, and pepper over the top.
  3. Pour in the chicken broth and stir gently to move the spices around.
  4. Cover with the lid and cook on Low for 7–8 hours until the chicken yields easily to a fork.
  5. Lift the chicken thighs out and place them on a plate.
  6. Use two forks to shred the meat into long, tender strands.
  7. Put the shredded chicken back into the pot.
  8. Stir in the softened cream cheese and fresh lime juice until the cheese melts into a velvety, creamy emulsion.
  9. Fold in the chopped cilantro just before serving.