Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken broth
  • 15 oz red enchilada sauce
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. In a separate bowl, stir together the chicken broth, enchilada sauce, diced tomatoes, diced onion, minced garlic, green chiles, ground cumin, and smoked paprika.
  3. Pour the sauce mixture over the chicken, ensuring the meat is mostly submerged.
  4. Cover and cook on Low for 6 hours until the chicken pulls apart effortlessly.
  5. Remove the chicken to a plate and shred it using two forks.
  6. Stir the drained black beans and frozen corn into the slow cooker broth.
  7. Return the shredded chicken to the pot.
  8. Stir in the cubed cream cheese, whisking gently until fully melted and emulsified.
  9. Finish by stirring in the fresh lime juice and chopped cilantro before serving.