Ingredients:

  • 900g boneless skinless chicken thighs
  • 850g cannellini beans (two 15 oz cans), drained and rinsed
  • 200g diced green chiles (one 7 oz jar)
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 250ml low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 225g full-fat cream cheese, cubed and softened
  • 30g fresh cilantro, chopped
  • 15ml fresh lime juice

Instructions:

  1. Place the trimmed chicken thighs at the bottom of a 6-quart slow cooker.
  2. In a small mixing bowl, whisk together the ground cumin, smoked paprika, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Sprinkle the seasoning blend evenly over the chicken.
  3. Top the seasoned chicken with the diced white onion, minced garlic, and diced green chiles.
  4. Add the drained and rinsed cannellini beans and pour in the chicken broth. Give the ingredients a gentle toss to distribute the liquid.
  5. Cover and cook on Low for 4 hours until the chicken is tender and easy to shred.
  6. Use two forks to shred the chicken directly in the slow cooker.
  7. Add the cubed cream cheese, fresh lime juice, and chopped cilantro. Stir well until the cream cheese is fully melted and the sauce has reached a thick, velvety consistency.