Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup low-sodium chicken broth
  • 2 tbsp taco seasoning
  • 1 tsp smoked paprika
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 cups long-grain white rice, cooked

Instructions:

  1. Place the chicken thighs at the bottom of the crock pot. Pour in the drained black beans, corn, diced tomatoes, chicken broth, taco seasoning, and smoked paprika. Stir gently to ensure the spices are distributed over the meat.
  2. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender enough to fall apart.
  3. Remove the chicken thighs to a plate and shred them using two forks until they reach a fibrous, shredded consistency. Return the shredded chicken to the pot.
  4. Stir in the cubed cream cheese and sour cream, whisking until the sauce is velvety and smooth.
  5. Fold in the shredded cheddar cheese until melted. Gently fold in the pre-cooked rice and stir once more until the sauce coats every grain.