Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 10 oz can Rotel diced tomatoes with green chilies, undrained
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 2 fresh limes, juiced
  • 1 tsp lime zest
  • 1 oz packet taco seasoning
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 8 oz full-fat cream cheese, cubed and softened

Instructions:

  1. Place the chicken thighs at the bottom of a 6-quart slow cooker in a single layer.
  2. Sprinkle the taco seasoning, ground cumin, and smoked paprika directly onto the meat.
  3. Pour the undrained Rotel tomatoes, rinsed black beans, frozen corn, and lime juice over the top of the chicken. Do not stir yet.
  4. Cover and cook on Low for 6 hours (recommended) or High for 3 hours until the chicken yields easily to a fork.
  5. During the final 30 minutes of cooking, add the cubed cream cheese to the pot. Alternatively, add it at the end and stir until melted and emulsified.
  6. Shred the chicken directly in the crockpot using two forks or a hand mixer, then stir in the lime zest to incorporate all ingredients into a velvety sauce.