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Ingredients
6 Boneless skinless chicken thighs
1 (8 oz) Package cream cheese, softened
1 (16 oz) Jar salsa
2 Teaspoon cumin
1 Bunch fresh green onions with tops, chopped
Instructions
In a zip top bag pound chicken thighs to flatten. In mixing bowl, beat cream cheese until smooth and add salsa, cumin and onions. Place heaping spoonfuls of cream cheese mixture on each chicken thigh and roll up. There will be leftover cream cheese mixture. Place chicken thighs seam side down in slow cooker sprayed with vegetable cooking spray. Spoon remaining cream cheese mixture over each chicken roll, cover and cook on LOW for 5 to 6 hours.