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
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 oz softened cream cheese (optional)

Instructions:

  1. Place the boneless, skinless chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  3. Sprinkle the spice rub evenly over the chicken, ensuring every piece is well coated.
  4. Pour the chunky salsa and lime juice over the seasoned chicken without stirring.
  5. Cover with the lid and cook on High for 3-4 hours or Low for 7-8 hours until the internal temperature reaches 205°F (96°C).
  6. Use two forks to shred the chicken directly in the slow cooker, tossing the meat in the remaining juices.
  7. Optional: Stir in 4 oz of softened cream cheese until the mixture is velvety and fully incorporated.