Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 can (14.2oz) cream of chicken soup
  • 1 can (4oz) diced green chiles (mild)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded pepper jack cheese
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, mix the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.
  3. Sprinkle the seasoning evenly over the meat, pressing it in with your hands.
  4. Spread the cream of chicken soup and diced green chiles over the top of the seasoned chicken without stirring.
  5. Cover with the lid and cook on High for 3 hours until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken or leave it in the pot and use two forks to shred the meat into bite-sized chunks.
  7. Stir the shredded chicken back into the sauce until fully incorporated.
  8. Sprinkle the shredded pepper jack cheese over the top and cover for 10-15 minutes until the cheese is completely melted.
  9. Garnish with fresh cilantro before serving.