Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained (reserve 1/4 cup liquid)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 oz diced mild green chiles
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups low-sodium chicken bone broth
  • 4 oz light cream cheese, softened

Instructions:

  1. Place the diced onions, garlic, and green chiles at the bottom of the Crockpot.
  2. Lay the chicken thighs on top of the vegetables.
  3. Sprinkle the cumin, oregano, paprika, salt, and pepper evenly over the meat.
  4. Pour in the chicken bone broth and the reserved bean liquid.
  5. Secure the lid and cook on Low for 6 hours until the chicken pulls apart effortlessly.
  6. Remove the chicken to a plate and shred it using two forks. Let it rest for 5 mins first to keep the juices.
  7. Stir the softened cream cheese into the broth.
  8. Use an immersion blender to lightly pulse the beans directly in the pot until the broth looks creamy.
  9. Stir the shredded chicken back in and simmer for another 15 minutes to integrate flavors.