Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 cups low sodium chicken broth
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans (approx. 850g) Great Northern beans, drained and rinsed
  • 2 cans (approx. 225g) chopped green chilies
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • Salt and black pepper to taste
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup heavy cream
  • 1 cup frozen corn kernels
  • Juice of 1 fresh lime

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker insert. Top with the diced onions, minced garlic, ground cumin, smoked paprika, dried oregano, cayenne pepper, and green chilies.
  2. Pour the chicken broth over the ingredients until just submerged. Cover and cook on Low for 6–7 hours or High for 4 hours until chicken is fork-tender.
  3. Remove the chicken to a plate and shred with two forks. Take 1/2 cup of the cooked beans from the pot, mash them into a paste in a small bowl, and stir back into the slow cooker to thicken the broth.
  4. Return the shredded chicken to the pot. Stir in the softened cream cheese, heavy cream, and frozen corn. Cover and cook for an additional 20–30 minutes until the cheese is melted and the chili is uniform.
  5. Stir in the fresh lime juice just before serving to balance the richness.