Equipment
- slow cooker
Ingredients
- 2½-3 lbs boneless, skinless chicken thighs
- 1½ cups salsa verde
- ½ med yellow onion chopped
- 4-5 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tsp chili powder
- kosher salt and fresh ground pepper to taste
- 4 oz cream cheese softened
- fresh lime juice
Instructions
- Prepare the slow cooker. Add the chicken, salsa verde, diced onion, garlic, and seasonings to the slow cooker. Stir to combine and coat the chicken.
- Cook. Cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the chicken reaches 165°F and shreds easily.
- Shred the chicken. Remove the chicken from the slow cooker and shred using two forks. Set aside, leaving the cooking liquid in the slow cooker.
- Make the creamy sauce. Add the cream cheese to the hot cooking liquid. Stir until completely melted and smooth.
- Combine. Return the shredded chicken to the slow cooker. Add the fresh lime juice and stir until the chicken is evenly coated in the creamy salsa verde sauce.
- Assemble and serve. Spoon the creamy shredded chicken into warm tortillas and finish with your favorite taco toppings. Enjoy!
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