Crock Pot Santa Fe Chicken My Easy Weeknight Shredded - Food55

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)