Ingredients:

  • 1.35 kg (3 lbs) boneless skinless chicken thighs
  • 475 ml (16 oz) chunky salsa
  • 30 g (1 oz) taco seasoning
  • 225 g (8 oz) full-fat cream cheese, cubed and softened
  • 115 g (4 oz) shredded Monterey Jack or cheddar cheese

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of the slow cooker. Sprinkle the taco seasoning directly over the meat before pouring the salsa on top. Do not stir.
  2. Set the slow cooker to High for 4 hours. The chicken is ready when it is opaque and yields easily to pressure.
  3. Remove the chicken from the pot and place it in a large bowl. Use two forks to pull the meat into thick ribbons.
  4. Whisk the softened cream cheese into the hot salsa liquid remaining in the pot until smooth. Return the shredded chicken and the shredded Monterey Jack to the pot and toss to coat. Cover for 10 additional minutes to allow the sauce to thicken.