Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 6 slices thick-cut bacon, diced
  • 4 large jalapeños, seeded and finely diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 8 oz full-fat cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 0.5 cup heavy whipping cream
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Sauté the 6 diced bacon slices in a skillet over medium heat until golden and crackling. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pan.
  2. Add the 1 diced yellow onion and 4 diced jalapeños to the bacon fat. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 3 minced garlic cloves, 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp salt, and 0.5 tsp pepper. Cook for 1 minute until the garlic smells toasted but not burnt.
  4. Place the 1.5 lbs of chicken thighs at the bottom of the pot.
  5. Pour the sautéed vegetable mixture and the 4 cups of chicken broth over the chicken.
  6. Cover and cook on LOW for 6 hours.
  7. Remove the chicken to a bowl and shred with two forks until it pulls apart effortlessly. Return it to the pot.
  8. Stir in the 8 oz of softened, cubed cream cheese and 0.5 cup heavy cream. Whisk gently until the white chunks disappear into the broth.
  9. Fold in the 2 cups of shredded sharp cheddar and half of the cooked bacon.
  10. Ladle into bowls and top with the remaining crispy bacon and 2 tbsp of sliced fresh chives.