Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans (4oz each) diced green chilies
  • 1 cup frozen sweet corn
  • 3 cups low-sodium chicken broth
  • 2 cans (15oz each) cannellini beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Top with the diced onion, minced garlic, drained beans, green chilies, corn, and all dry spices. Pour the chicken broth over the top until the ingredients are mostly submerged.
  2. Cover and cook on Low for 6-8 hours or High for 3-4 hours. The chicken is ready when it is tender enough to shred easily with a fork.
  3. Remove the chicken thighs to a plate and shred them using two forks. Return the shredded meat to the pot. Add the cubed, softened cream cheese and the lime juice. Stir well.
  4. Cover and let it sit on the 'Warm' or 'Low' setting for another 15-20 minutes. Stir once more until the cream cheese is fully melted and the chili is uniform. Stir in fresh cilantro before serving.