Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups cauliflower florets, cut into bean-sized pieces
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 oz diced green chilis
  • 3 cups chicken bone broth
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 8 oz full-fat cream cheese, softened and cubed
  • 1/2 cup heavy whipping cream
  • 1 tbsp fresh lime juice
  • salt to taste
  • cracked black pepper to taste

Instructions:

  1. Place the raw chicken thighs at the bottom of the slow cooker.
  2. Sprinkle the cumin, oregano, chili powder, and smoked paprika directly onto the chicken.
  3. Top the chicken with the diced onion, minced garlic, green chilis, and cauliflower.
  4. Add the 3 cups (710ml) of chicken bone broth until the ingredients are mostly submerged.
  5. Cover and cook on low for 4 hours until chicken is tender and easily pulls apart.
  6. Remove the chicken thighs, shred them using two forks, and return them to the pot.
  7. Stir in the cubed cream cheese, heavy whipping cream, and lime juice. Continue to stir until the cheese is fully melted and the broth is velvety. Season with salt and pepper before serving.