Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chiles
  • 1 can (10 oz) red enchilada sauce
  • 2 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 bay leaf
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/4 cup sour cream

Instructions:

  1. Place the diced onion, minced garlic, and chicken thighs at the bottom of the slow cooker.
  2. Pour in the enchilada sauce, chicken broth, fire-roasted tomatoes, black beans, green chiles, corn, and dry spices.
  3. Tuck the bay leaf into the liquid, cover, and cook on Low for 6-7 hours or High for 3-4 hours until chicken reaches an internal temperature of 165°F.
  4. Remove the chicken thighs to a plate and discard the bay leaf.
  5. Use an immersion blender to partially blend a small portion of the beans and broth directly in the pot to create a thickened base.
  6. Shred the cooked chicken using two forks and return the meat to the slow cooker.
  7. Stir in the softened cream cheese and sour cream during the final 30 minutes of cooking until smooth and emulsified.
  8. Garnish each serving with shredded Monterey Jack cheese, fresh cilantro, and lime wedges.