Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cups chicken broth, low sodium
  • 15 oz red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 medium yellow onion, finely diced
  • 4 oz diced green chiles
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack or Mexican Blend cheese

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Scatter the diced onion, minced garlic, and green chiles over the meat.
  3. Pour in the enchilada sauce, chicken broth, diced tomatoes, corn, and black beans.
  4. Stir in the cumin, smoked paprika, salt, and pepper until the spices are evenly distributed.
  5. Cover with a tight-fitting lid and cook on Low for 6 hours or High for 3 hours.
  6. Remove the chicken thighs and shred them using two forks or a handheld mixer, then return the shredded meat to the pot.
  7. Stir in the cubed cream cheese, sour cream, and shredded Monterey Jack cheese during the final 30 minutes of cooking or until fully melted and homogenized.