Ingredients:

  • 680g boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 1/2 cup diced green chiles
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 4 oz Neufchâtel cheese, cubed
  • 1/4 cup plain non-fat Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 12 oz thick-cut corn tortilla chips
  • 1.5 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Season the protein. Place the 680g chicken thighs into the bottom of your slow cooker and toss with the chili powder, smoked paprika, cumin, and garlic powder. Note: Coating the meat directly ensures the spices penetrate the fibers during the cook.
  2. Add the aromatics. Pour the cup of chunky salsa and the half cup of diced green chiles over the seasoned chicken.
  3. Set and forget. Cover the cooker and set it to LOW for 6 hours until the chicken is tender and pulls apart easily.
  4. Shred the meat. Transfer the chicken to a bowl and use two forks to pull it into bite-sized shreds.
  5. Emulsify the sauce. Add the cubed Neufchâtel cheese into the hot liquid remaining in the slow cooker and stir until the sauce is completely smooth and creamy.
  6. Reincorporate the chicken. Return the shredded meat to the pot and fold in the Greek yogurt, fresh cilantro, and lime juice.
  7. Heat the oven. Preheat your oven to 200°C (400°F) to get it ready for the quick chip crisping.
  8. Layer the base. Spread the 12 oz of tortilla chips across a large baking sheet and top with the freshly shredded cheddar.
  9. Melt the cheese. Bake for 3 to 5 minutes until the cheese is bubbling and just starting to brown.
  10. Assemble and serve. Spoon the warm, creamy chicken mixture over the hot chips and garnish with extra cilantro if you're feeling fancy.