Southwestern Cream Cheese Chicken
Author: Anita
Prep time: 5 mins
Cook time: 5 hours
Total time: 5 hours 5 mins
Ingredients
  • 2 lbs chicken (I used boneless, skinless thighs from Costco)
  • 1 cup salsa
  • 4 oz cream cheese
  • 1 tsp ground cumin
  • ¾ cup diced green chiles
  • salt & pepper to taste
Instructions
  1. Dump all ingredients in a slow cooker and cook on low for 4 to 5 hours.
  2. Remove chicken; you will have nearly 2 cups broth remaining. You can simmer the broth to reduce it to desired consistency.
  3. For chicken & Southwestern sauce: serve chicken over rice and pour the broth over.
  4. For pulled chicken tacos: shred chicken with 2 forks. Serve with flour tortillas, diced tomatoes, shredded lettuce, avocado, and crumbled feta cheese. If desired, reduce the broth down to ¼ the amount and blend with chicken before serving in tacos - this is how the tacos in the photo were prepared.
  5. For soup: Remove chicken and chop to desired size. Add desired vegetables such as celery, carrots, onion, broccoli, whatever your want ... for tortilla soup, add can of diced tomatoes, black beans, a cup of fresh cilantro. Then add cans of chicken broth to get desired consistency. Garnish with fried tortilla strips.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/chicken/southwestern-cream-cheese-chicken/