Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 tbsp taco seasoning
  • 1 cup salsa roja
  • 2 tbsp fresh lime juice
  • 4 oz cream cheese, cubed
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of the slow cooker.
  2. Sprinkle taco seasoning evenly over the chicken, then pour the salsa roja over the top.
  3. Cover and cook on Low for 6 hours until the chicken is fork-tender.
  4. If using cream cheese, place cubes on top of the chicken, replace the lid, and let sit for 5 minutes to melt.
  5. Shred the chicken directly in the pot using two forks. Stir vigorously to emulsify the juices and cream cheese into a thick sauce.
  6. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro.
  7. Garnish with fresh cilantro before serving.