Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa (medium heat)
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 16 small corn or flour tortillas
  • Fresh cilantro, diced
  • White onion, diced
  • Lime wedges

Instructions:

  1. Place the boneless, skinless chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Sprinkle the spice mixture evenly over the chicken.
  3. Pour the chunky salsa and lime juice over the top of the chicken. Do not stir.
  4. Cover with a lid and set the slow cooker to Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken to a plate and shred using two forks.
  6. Return the shredded meat to the slow cooker and stir in the cubed cream cheese while the meat is hot until completely melted and velvety.
  7. Serve in tortillas and garnish with fresh cilantro, diced white onion, and lime wedges.