Fall is finally here! Let's all pretend it's already cold outside and pull out the crock pot to make some delicious warm dinners that take zero effort but taste amazing.

The staff here at McFarland Orthodontics have high standards when it comes to flavor, quality meals, and we also care a lot about our patients in braces... So here is a crock pot recipe that is SO DELICIOUS and braces-friendly too!

Ingredients

• 5 Chicken Thighs, boneless, skinless
• 1 Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 5 Garlic Cloves, minced or pressed
• 1 4 oz can Fire Roasted Green Chilis
• 3 15 oz cans Corn (I use the Southwestern variety with peppers in it)
• 1 15 oz can Black Beans, rinsed & drained
• 4 cups Chicken Broth, low sodium
• 1 Bay Leaf
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Mexican Oregano (or regular is fine)
• 1 Tbsp Cumin
• 1 Chipotle in Adobo Sauce (Chopped. Also use 1 tsp of the sauce)
• 2 cups Monterey Jack Cheese, shredded (use fresh)
• 1 cup Heavy Cream (or half and half)

Instructions

1. Add all ingredients to the crock pot except the cheese and heavy cream. Stir.
2. Cook on High for 4 hours or Low for 8 hours.
3. Press a spoon into the chicken thighs to easily shred them right in the crock pot.
4. Stir in Cheese and let melt.
5. Add heavy cream.
6. Put lid back on and heat on High for another 15-30 minutes, or until cheese is melted and cream is heated through.
7. Garnish with cilantro, avocado, onion, red bell pepper, hot sauce, etc.

XX,

A Hungry McFarland Orthodontics Staffer

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I found this recipe here: https://www.simplyhappyfoodie.com/crock-pot-mexican-corn-chicken-soup/

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