Ingredients:

  • 2 lb (900 g) boneless, skinless chicken thighs (or breasts if preferred)
  • 1 cup (240 ml) mild salsa (or 1 cup diced tomatoes with green chiles)
  • 1 cup (240 ml) low-sodium chicken broth
  • 1 (4 oz / 113 g) can diced green chiles, mild or hot (drained)
  • 1 medium yellow onion, diced (about 1 cup / 150 g)
  • 1 large red or green bell pepper, diced (about 1 cup / 150 g)
  • 2–3 cloves garlic, minced (about 1 tbsp / 9 g)
  • 1 (15 oz / 425 g) can black beans, rinsed and drained
  • 1 (15 oz / 425 g) can sweet corn, drained (or 1 ¼ cups frozen corn, thawed)
  • 2 tsp (6–8 g) chili powder
  • 1 tsp (2.5 g) ground cumin
  • ½ tsp (1.5 g) smoked paprika
  • ½ tsp (1 g) dried oregano (Mexican or regular)
  • ½ tsp (3 g) kosher salt (adjust to taste)
  • ¼ tsp (1 g) freshly ground black pepper
  • 1 tbsp (15 ml) lime juice (fresh)
  • 4 oz (115 g) cream cheese, cut into cubes or 1 cup (100–120 g) shredded cheddar or Monterey Jack (optional)
  • 2 tbsp (8 g) chopped fresh cilantro (optional)
  • Lime wedges, for serving (optional)
  • Warm tortillas, rice or greens, for serving (optional)

Instructions:

  1. Dice the onion and bell pepper and mince the garlic; set aside.
  2. Optional: heat a little oil in a skillet over medium-high and sear the chicken 1–2 minutes per side until lightly browned for extra flavor, then transfer to the slow cooker.
  3. Place the chicken in the Crock Pot. Add diced onion, bell pepper, minced garlic, salsa, chicken broth, drained diced green chiles, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Stir gently to distribute spices and vegetables.
  4. Cover and cook on LOW for 3.5–4 hours or on HIGH for 2–3 hours, until chicken reaches 165°F (74°C) and is very tender and shreds easily.
  5. Remove chicken and shred with two forks (or shred in the pot). Return shredded chicken to the slow cooker, stir in drained black beans and corn. If using cream cheese, add now and stir until melted and incorporated (about 3–5 minutes on warm). Stir in lime juice and chopped cilantro; taste and adjust seasoning.
  6. If the sauce is too thin, cook uncovered on HIGH for 10–15 minutes to reduce, or simmer some sauce in a skillet to concentrate. Serve hot in tortillas, over rice, or on greens with lime wedges and desired toppings.