Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 30 oz Great Northern beans, rinsed and drained (2 cans)
  • 8 oz diced green chilies (2 cans)
  • 3 cups low-sodium chicken bone broth
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 4 oz full-fat cream cheese, cubed and softened
  • 0.5 cup frozen sweet corn
  • 1 fresh lime, juiced
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of a 6-quart slow cooker to ensure direct heat contact.
  2. Add the diced yellow onion, minced garlic, minced jalapeño, diced green chilies, ground cumin, smoked paprika, dried oregano, and cayenne pepper over the chicken.
  3. Pour the chicken bone broth over the ingredients and add the rinsed Great Northern beans. For a thicker consistency, mash a small portion of the beans before adding.
  4. Cover and cook on LOW for 6 hours. Do not open the lid during the cooking process to maintain consistent steam.
  5. Remove the chicken thighs and shred using two forks. Return the shredded meat to the pot.
  6. Stir in the cubed cream cheese and frozen sweet corn. Cover for 10-15 minutes until the cheese is melted and incorporated.
  7. Finish by stirring in the fresh lime juice and chopped cilantro before serving.