Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz red enchilada sauce
  • 2 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 100g diced green chiles
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Stir together the diced onion, minced garlic, enchilada sauce, chicken broth, diced tomatoes, cumin, smoked paprika, and salt. Pour this mixture over the chicken, ensuring the meat is fully submerged.
  3. Cover and cook on Low for 6 hours or High for 3 hours until the chicken effortlessly flakes apart with a fork.
  4. Switch the slow cooker to the 'Warm' setting. Remove the chicken to a bowl, shred it using two forks, and return the shredded meat to the pot.
  5. Stir in the black beans, corn, and green chiles.
  6. Whisk in the cubed cream cheese and heavy cream until smooth and homogenized.