Slow Cooked Mexican Chicken


6-8 chicken thighs
2 tbsp olive oil
1 jar mild or medium salsa
3-4 tbsp brown sugar
1 can diced tomatoes
1 tbsp salt
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp oregano
1/2 cup cream cheese


Place all ingredients in slow cooker on high for 3-4 hours, turning over every 30 min if possible.

Serve with tortilla chips, soft tacos, shredded iceberg lettuce, scallions, grated cheese, avocado and yogurt/sour cream.

Serves: 4