Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 10 oz red or green enchilada sauce
  • 14.5 oz diced tomatoes with green chilies
  • 2 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the diced onion, minced garlic, and chicken thighs at the bottom of the crockpot.
  2. Pour in the enchilada sauce, diced tomatoes (with juice), chicken broth, cumin, chili powder, and salt. Stir gently to ensure the chicken is well-coated in the spice mixture.
  3. Cover with the lid and cook on Low for 6 hours until the chicken is tender enough to fall apart with a fork.
  4. Remove the chicken thighs to a plate and shred them using two forks, then return the shredded meat to the pot.
  5. Stir in the black beans, frozen corn, and cubed cream cheese. Stir continuously on low heat until the cream cheese is fully incorporated and the broth is glossy and smooth.
  6. Garnish with shredded Monterey Jack cheese and fresh cilantro before serving.