Ingredients:

  • 900 g boneless, skinless chicken thighs
  • 850 g cannellini beans, drained and rinsed
  • 425 g Great Northern beans, drained and rinsed
  • 425 g whole kernel corn, drained
  • 283 g diced tomatoes with green chilies
  • 150 g yellow onion, finely diced
  • 20 g garlic, minced
  • 113 g diced green chilies
  • 480 ml low-sodium chicken broth
  • 8 g ground cumin
  • 2 g smoked paprika
  • 5 g dried oregano
  • 5 g salt (adjust to taste)
  • 2 g black pepper
  • 225 g full-fat cream cheese, softened and cubed
  • 15 ml fresh lime juice
  • 15 g fresh cilantro, chopped (for garnish)

Instructions:

  1. Layer the chicken thighs at the bottom of the slow cooker.
  2. Add the diced onion, minced garlic, and green chilies directly on top of the meat.
  3. Pour in the drained beans, corn, and diced tomatoes.
  4. Sprinkle the cumin, smoked paprika, oregano, salt, and pepper over the mixture, then pour the chicken broth over everything.
  5. Cover with the lid and set to Low for 6–7 hours (or High for 3–4 hours).
  6. Remove the chicken thighs to a plate and shred them using two forks.
  7. Return the shredded meat to the pot and stir in the cubed cream cheese until melted.
  8. Stir in the fresh lime juice last to brighten the flavors.