Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz chopped green chilies
  • 1 small jalapeño, seeded and minced
  • 3 cups low-sodium chicken broth
  • 15 oz black beans, drained and rinsed
  • 15 oz Cannellini beans, drained and rinsed
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 oz full-fat cream cheese, softened and cubed
  • 0.5 cup heavy cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the boneless, skinless chicken thighs in a single layer at the bottom of a 6-quart slow cooker.
  2. Top the chicken with diced onions, minced garlic, green chilies, jalapeño, cumin, smoked paprika, oregano, and coriander.
  3. Pour the chicken broth over the ingredients until the chicken is submerged.
  4. Cover and cook on Low for 4 hours until the chicken is tender and easy to shred.
  5. Once cooked, remove the chicken and shred into ribbons using two forks, then return the meat to the pot.
  6. Stir in the drained black beans and Cannellini beans into the slow cooker liquid.
  7. Add the shredded chicken back into the pot along with the cubed cream cheese and heavy cream.
  8. Cook for an additional 20 minutes until the cheese is melted and the sauce is velvety.
  9. Stir in the fresh lime juice just before serving until the aroma becomes bright and zesty.