Ingredients
Method
- Arrange the chicken thighs in a single layer at the bottom of the slow cooker.
- Season the chicken evenly with taco seasoning and pour the salsa roja over the top.
- Cover and cook on low for 6 hours until the chicken is fork-tender.
- Add cream cheese cubes over the chicken if desired, replace the lid, and let stand for 5 minutes to melt.
- Shred the chicken directly in the pot with two forks, then stir vigorously to emulsify the juices and cream cheese into a thick sauce.
- Mix in the fresh lime juice and chopped cilantro.
- Garnish with fresh cilantro before serving.
Nutrition
Notes
Chicken Choice: I always reach for chicken thighs because they stay so juicy during the long cook time, but if you prefer breasts, just keep an eye on them to ensure they do not get too