Ingredients:

  • 3 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 16 oz roasted salsa verde
  • 1 medium white onion, finely diced
  • 4 cloves garlic, smashed
  • 4 oz canned diced green chilies
  • 1.5 tbsp raw honey
  • 2 fresh limes, juiced
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 4 oz low-fat cream cheese (Neufchâtel), softened and cubed

Instructions:

  1. Place the diced white onion and smashed garlic at the bottom of the slow cooker to create a flavor bed.
  2. Season the chicken thighs with cumin, smoked paprika, sea salt, and black pepper, then layer them over the aromatics.
  3. Pour the roasted salsa verde and diced green chilies over the chicken. Do not add water or broth.
  4. Cover and cook on high for 4 hours or on low for 6-8 hours until the chicken is fork-tender.
  5. Remove the chicken to a bowl and shred using two forks. In the slow cooker, whisk the softened cream cheese, honey, and fresh lime juice into the hot cooking liquid until smooth.
  6. Return the shredded chicken to the slow cooker and toss with the emulsified sauce to coat.