Ingredients:

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

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of the slow cooker.
  2. Add the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles on top of the chicken.
  3. Sprinkle ground cumin, dried oregano, chili powder, salt, and black pepper over the ingredients, then pour in the low-sodium chicken broth. Stir gently to combine.
  4. Secure the lid and cook on Low for 6 hours, until the chicken pulls apart effortlessly with a fork.
  5. Remove the cooked chicken thighs to a plate and shred them using two forks.
  6. Use a potato masher or immersion blender to crush a handful of the beans against the side of the pot to thicken the broth.
  7. Stir the shredded chicken back into the pot, then fold in the cubed cream cheese and heavy cream. Stir until the cheese has completely melted into a smooth, opaque sauce.