Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 block (8 oz) Light Cream Cheese
- 1 can (4 oz) Diced Green Chiles
- Optional: Fresh cilantro for garnish
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray or use a slow cooker liner for even faster cleanup. Place the raw chicken breasts at the bottom of the pot in a single layer. Sprinkle the taco seasoning evenly over the chicken. Add the diced green chiles on top.
- Pour the entire jar of salsa over the chicken, ensuring the meat is mostly covered to prevent drying out. Place the block of light cream cheese right on top (no need to cube it). Secure the lid and set your crockpot to “Low” for 6 hours or “High” for 3 to 4 hours. Walk away and let the slow cooker work its magic.
- Once the timer goes off, remove the lid. Use two forks to shred the chicken directly in the pot. The cream cheese will have melted into the salsa, creating a rich, creamy sauce as you stir. Serve the chicken immediately over rice, inside tortillas, or on top of a fresh salad. Garnish with cilantro if desired.
- Cook Time: 6 hours 5 minutes