Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1 tbsp low sodium taco seasoning
  • 10 oz can diced tomatoes and green chilies (Rotel), undrained
  • 1/2 large white onion, finely diced
  • 8 oz Neufchâtel cheese, cubed
  • 1/2 cup low-sodium chicken bone broth
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 14 corn tortillas

Instructions:

  1. Layer the finely diced white onions at the bottom of the slow cooker to create a moisture barrier.
  2. Place chicken thighs in a single layer over the onions. Sprinkle evenly with taco seasoning.
  3. Pour the undrained can of diced tomatoes and green chilies and the chicken bone broth over the meat.
  4. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the chicken is tender and easy to shred.
  5. Add cubed Neufchâtel cheese to the pot, cover, and let sit for 15 minutes to soften.
  6. Shred the chicken directly in the pot using two forks, stirring to incorporate the melted Neufchâtel into the cooking juices to form a creamy sauce.
  7. Fold in the shredded cheddar cheese and cilantro. Serve warm inside tortillas.