Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 can (10 oz) diced tomatoes with green chiles
  • 2 cups low-sodium chicken broth
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/2 cup cooked bacon, chopped
  • 1.5 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced

Instructions:

  1. Place the boneless chicken thighs at the bottom of the slow cooker.
  2. Pour the chicken broth over the meat, then layer the drained black beans, corn, and diced tomatoes on top.
  3. Sprinkle the ranch seasoning, smoked paprika, and cumin evenly over the surface. Do not stir to prevent spices from scorching at the bottom.
  4. Cover and cook on Low for 6 hours (or High for 3-4 hours) until the chicken is tender and easily shredded.
  5. Remove the chicken and shred using two forks or a hand mixer, then return it to the pot.
  6. Add the cubed cream cheese, chopped bacon, and shredded cheddar cheese. Stir until the cheeses are fully melted and the broth is emulsified and creamy.
  7. Garnish with fresh cilantro and sliced green onions before serving.