- 1.5 pounds boneless skinless chicken breasts (about 3)
- 1.5 cups salsa
- 2 tbsp taco seasoning
- 1 tbsp maple syrup
- 1 tsp lime juice
- 1 tbsp butter
- 4 oz cream cheese (1 brick)
Add everything but the cream cheese to the crock pot. Cook on high for 5-6 hours or low for 6-7 hours. 30 minutes before serving, remove and shred chicken, then return to pot and mix in. Then cut up the cream cheese into small pieces and add to the pot and cover. Allow cream cheese to melt for about 15 minutes. Stir well before serving over rice.
Freezer prep: add everything to the bag except cream cheese, then freeze.
This was really good, however it tasted a lot like the Southwest Chicken recipe, without the vegetables, and spicier! Once again it cooked fast, after about 5 hours on low. So you would need to be careful with cooking times or the chicken will dry out. Next time I will combine this recipe with the Southwest Chicken so it has the vegetables but is spicier. But if you aren’t fond if beans and corn, this is a fantastic recipe!