Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté the diced onion, carrots, and celery until the onions are translucent.
  2. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 60 seconds until fragrant, then transfer the mixture to the bottom of the slow cooker.
  3. Layer the chicken thighs on top of the vegetable base. Pour in the fire-roasted tomatoes, black beans, green chiles, and chicken broth.
  4. Cover and cook on Low for 6 hours (or High for 3-4 hours) until the chicken is tender.
  5. Remove the chicken thighs to a plate and shred them using two forks.
  6. Stir the cubed cream cheese and heavy cream into the slow cooker until smooth. Return the shredded chicken to the pot and stir in the shredded Monterey Jack cheese.