Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 (15 oz) cans Great Northern beans, drained and rinsed
  • 1 (15 oz) can yellow corn, drained
  • 1 (14 oz) can low-sodium chicken broth
  • 1 cup salsa verde
  • 4 oz diced mild green chiles
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Layer the drained beans, corn, and diced green chiles over the meat.
  3. Pour in the salsa verde and chicken broth, then sprinkle the cumin, garlic powder, smoked paprika, and salt evenly across the top.
  4. Stir once to distribute spices, cover with a tight-fitting lid, and cook on Low for 6 hours until chicken is tender.
  5. Remove the chicken thighs to a plate and shred them using two forks, then return the shredded meat to the pot.
  6. Stir in the cubed cream cheese and sour cream over the Low setting for 10–15 minutes until the dairy is fully incorporated and the chili is velvety.