Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 10 oz red enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tbsp lime juice, freshly squeezed
  • 4 oz light cream cheese, softened and cubed
  • 1/4 cup plain non-fat Greek yogurt
  • Salt and black pepper to taste

Instructions:

  1. Sauté the diced onion and bell pepper in a pan with a splash of olive oil for 5 minutes until softened and fragrant, then transfer to the slow cooker.
  2. Add the chicken thighs, sautéed vegetables, fire-roasted tomatoes, black beans, corn, chicken broth, enchilada sauce, cumin, smoked paprika, and chili powder to the slow cooker. Stir until spices are evenly distributed.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
  4. Remove the tender chicken to a plate and shred using two forks or a hand mixer, then return the shredded meat to the pot.
  5. Stir in the cubed light cream cheese and Greek yogurt. Continue stirring on low heat for 15 minutes until the dairy is fully incorporated and the broth is velvety.
  6. Finish by stirring in the freshly squeezed lime juice.