Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 (15 oz) cans great northern beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 2 (4 oz) cans diced green chilis
  • 3 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the diced onion, minced garlic, chicken thighs, drained beans, frozen corn, and green chilis into the slow cooker.
  2. Pour the chicken broth over the ingredients and sprinkle the cumin, smoked paprika, oregano, salt, and pepper across the surface, stirring gently to distribute the spices.
  3. Secure the lid and set the slow cooker to Low for 6 to 8 hours or High for 3 to 4 hours until the chicken is tender.
  4. Remove the chicken thighs to a plate and shred them using two forks.
  5. Use a potato masher or large spoon to press down on approximately one-quarter of the beans in the pot until they are smashed to thicken the chili.
  6. Stir the shredded chicken back into the pot along with the softened cream cheese and lime juice, stirring until the mixture is velvety and cohesive.