Slow Cooker Creamy Picante Chicken

PREP TIME: 5 minutes

COOK TIME: 6 to 8 hours

YIELD: 6 servings

INGREDIENTS:

• 3 cups salsa
• 1 (8-ounce) package cream cheese (or dairy-free cream cheese style spread)
• 2 teaspoons fine sea salt
• 6 boneless, skinless chicken thighs
• Double batch Cauliflower Rice, for serving

INSTRUCTIONS:

1. Place the salsa and cream cheese in a 4-quart slow cooker. Add the salt and stir to combine.
2. Top with the chicken thighs.
3. Cover and cook on low for 6 to 8 hours, until the chicken can easily be shredded with 2 forks.
4. Shred the chicken meat and combine it with the creamy sauce in the slow cooker.
5. Serve the shredded chicken and sauce over cauliflower rice.
6. Store any extras in an airtight container in the refrigerator for up to 3 days.
7. To reheat, warm the chicken and sauce in a saucepan over medium heat for 5 minutes or until warmed through.