There are recipes like this floating around all over the internet. Slow cooker southwest chicken in all shapes and forms and I’ve tried so many variations. My sister found this recipe on Pinterest and we couldn’t love it more. I added a few spices because heaven forbid I leave any recipe alone (control issues, friends-Im working on it) but in my opinion the smoked paprika is key…so yummy. I’ll be making this over and over again…the more delicious minimal ingredient, throw-in-the-slow-cooker-and-leave-it-alone-all-day recipes I can keep in my back pocket, the merrier, for sure. This chicken makes awesome quesadillas, tacos, salads and so much more. But piled on top of a crispy tortilla (like in this recipe) with spinach and blazing hot salsa is my very favorite way to eat it.
Slow Cooker Salsa Verde Pulled Chicken
1.75 Pounds Boneless Skinless Chicken Thighs
16 Ounce Jar Salsa Verde (Trader Joe’s and Archer Farms both make a great one)
8 Ounces Cream Cheese, cubed
1 1/2 Teaspoons Smoked Paprika
1 Teaspoon Ground Cumin
1 Teaspoon Salt
Place the chicken in the bowl of a slow cooker. Sprinkle with paprika, cumin and salt. Pour the jar of salsa over the chicken and top with the cubed cream cheese. Cover and cook on low for 8-10 hours or until chicken easily falls apart. Remove chicken, shred and cover with as much of the remaining sauce as desired.