Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 cans (15 oz each) Great Northern or Cannellini beans
  • 2 cans (4 oz each) diced mild green chiles
  • 1 cup frozen sweet corn kernels
  • 3 cups low-sodium chicken stock
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 0.5 tsp mild chili powder
  • Salt and pepper to taste
  • 8 oz full-fat cream cheese, softened and cubed
  • 0.5 cup sour cream

Instructions:

  1. Place the chicken thighs at the bottom of a 6-quart or larger slow cooker. Layer the diced onions, minced garlic, cumin, oregano, chili powder, salt, pepper, beans, green chiles, and frozen corn on top.
  2. Pour the chicken broth over the ingredients until the chicken is fully submerged. Cover and cook on Low for 6 hours until the chicken is tender and easy to shred.
  3. Remove the chicken thighs from the pot and place them on a plate. Shred the meat using two forks.
  4. Add the cubed cream cheese and sour cream to the crockpot. Use a whisk to stir the broth until the cheese is fully melted and the liquid is smooth and creamy.
  5. Return the shredded chicken to the pot, stir to combine, and serve warm.