A simple crowd pleaser that can be thrown together from ingredients you are likely to always have on hand. It only has 5 ingredients but is surprisingly flexible as you can make pulled chicken tacos, chicken with a Southwestern sauce to serve over rice, or even a soup.
I used a medium salsa and Big Jim chiles (medium hot). This is very flexible, so you can use whatever salsa and chiles you prefer. You can also taste it after 3 or 4 hours and add more chiles and cumin if you wish.
Personally, I’m planning to make a double or triple batch, then freeze the chicken separately from the broth, labeling them well and freezing in several smaller containers for both the chicken and the broth. Then I pull out just the right amount to have dinner ready in maybe 15-20 minutes. So convenient!
- 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
- Dump all ingredients in a slow cooker and cook on low for 4 to 5 hours.
- Remove chicken; you will have nearly 2 cups broth remaining. You can simmer the broth to reduce it to desired consistency.
- For chicken & Southwestern sauce: serve chicken over rice and pour the broth over.
- 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.
- 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.