Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp southwest taco seasoning
  • 16 oz full-fat cream cheese, cubed and softened
  • 0.5 cup full-fat sour cream
  • 2 cups shredded pepper jack cheese
  • 10 oz canned diced tomatoes with green chilies, undrained
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen fire-roasted corn
  • 4 oz canned diced mild green chilies
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 2 green onions, sliced

Instructions:

  1. Place the boneless, skinless chicken thighs in the bottom of the slow cooker and sprinkle the southwest seasoning evenly over the meat.
  2. Pour the undrained canned tomatoes and green chilies over the seasoned chicken to provide acidity and moisture for tenderizing.
  3. Place the cubed cream cheese on top of the mixture. Cover and cook on LOW for 4 hours (or Low for 6-8 hours).
  4. Once cooked, use two forks to shred the chicken thighs into fine pieces directly in the pot.
  5. Using a silicone spatula, fold in the sour cream, shredded pepper jack cheese, black beans, fire-roasted corn, and diced green chilies.
  6. Stir until the cheese is completely melted and the mixture is emulsified and velvety.
  7. Stir in the fresh lime juice and garnish with chopped cilantro and sliced green onions immediately before serving.