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 (mild)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the diced onion, minced garlic, drained beans, corn, and green chiles at the bottom of the slow cooker.
  2. Pour in the chicken broth and stir in the cumin, oregano, salt, pepper, and cayenne.
  3. Nestle the chicken thighs on top of the bean mixture. Cover and cook on Low for 6–7 hours or High for 3–4 hours until chicken reaches 165°F (74°C).
  4. Remove the chicken thighs to a plate and shred them using two forks.
  5. Return the shredded meat to the pot. Stir in the cubed cream cheese and fresh lime juice until the cheese has completely melted and the sauce is creamy.