Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 24 oz jar Medium Heat Chunky Salsa
  • 4 oz block Full-Fat Cream Cheese, softened, cubed
  • 2 Tbsp Fresh Lime Juice
  • 1/2 cup Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Pat the chicken thighs dry with paper towels. This helps prevent the final sauce from becoming overly watery.
  2. Combine the Spices: In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  3. Place the chicken thighs directly into the base of the slow cooker. Rub the spice mixture evenly over the chicken pieces.
  4. Pour the entire jar of salsa over the seasoned chicken. Do not stir, as layering the ingredients helps the seasonings adhere to the chicken.
  5. Cover the slow cooker. Cook on the LOW setting for 6–8 hours, or on the HIGH setting for 3–4 hours, until the chicken is fork-tender and pulls apart effortlessly. Do not lift the lid during cooking unless necessary.
  6. Verify Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of at least 165°F (74°C).
  7. Carefully transfer the cooked chicken pieces to a large bowl or platter, leaving all the residual liquid and salsa in the slow cooker. Using two forks, shred the chicken thoroughly.
  8. Thicken the Sauce: Add the cubed cream cheese and fresh lime juice directly to the liquid remaining in the slow cooker. Stir until the cream cheese has fully melted and the sauce is smooth and creamy.
  9. Return the shredded chicken to the slow cooker. Stir well until all the chicken is fully coated in the cheesy salsa sauce.
  10. Garnish generously with fresh coriander and serve immediately.