Ingredients:

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

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Layer the diced onion, minced garlic, and green chiles over the meat.
  2. Pour in the chicken broth and stir in the cumin, oregano, paprika, salt, and pepper until the spices are evenly distributed.
  3. Cover with the lid and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender enough to fall apart with a fork.
  4. Remove the chicken to a plate and shred it using two forks.
  5. Use a potato masher to crush about 1/4 of the beans directly in the pot to thicken the broth.
  6. Return the shredded chicken to the pot, stir in the frozen corn and cream cheese, and simmer on high for another 15 minutes until the cheese is fully melted.
  7. Stir in the fresh lime juice immediately before serving.