Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced green chilis
  • 1 cup frozen corn
  • 1 cup low-sodium chicken broth
  • 1 cup chunky salsa
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 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.
  2. Pour in the drained beans, corn, green chilis, salsa, and chicken broth.
  3. Sprinkle the cumin, garlic powder, onion powder, smoked paprika, salt, and pepper evenly over the top and stir gently to combine.
  4. Cover with the lid and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken thighs to a plate and shred them using two forks.
  6. Return the shredded meat to the pot, stir in the cubed cream cheese and fresh lime juice until the cheese is completely melted and integrated.