Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 15 oz black beans, drained and rinsed
  • 15 oz whole kernel corn, drained
  • 16 oz low-sodium chunky salsa
  • 10 oz diced tomatoes with green chiles, undrained
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 oz Neufchâtel cheese, cubed and softened
  • 0.25 cup plain Greek yogurt
  • 1 medium lime, juiced

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of a 6-quart slow cooker.
  2. Sprinkle chili powder, cumin, smoked paprika, onion powder, and garlic powder directly onto the chicken.
  3. Layer the drained black beans, drained corn, salsa, and undrained diced tomatoes on top of the seasoned chicken. Do not stir.
  4. Cover and cook on LOW for 6 hours until the chicken is tender and easily shredded.
  5. Remove the chicken to a bowl and shred with two forks or a hand mixer. Return the shredded chicken to the pot.
  6. Add the cubed Neufchâtel cheese, Greek yogurt, and lime juice. Stir well until the cheese is melted and the sauce is a smooth, creamy emulsion.