Place the block of cream cheese on top of the chicken.
Cook on LOW for 4.5 hours or HIGH for 3.5 hours.
Shred the chicken with two forks and stir the cooked cream cheese into the sauce and chicken. Serve with rice topped with green onions with a green veggie if desired.
Can I make this into a freezer meal?Yes! To make a quick freezer meal, add all ingredients into a freezer-proof Ziploc bag and try to remove as much air as possible. Freeze it flat for up to 3 months. When you're ready to cook it, allow it to defrost, add it to your crockpot and cook according to the directions.How to store:Transfer any leftovers into an airtight container and allow it to cool to room temperature before putting them in the fridge. It will keep for up to three days there or up to three months in the freezer. Be sure to use freezer safe bags and/or containers if choosing the latter. Reheating is as easy as adding it to a pot on the stove and cook on medium heat until warm. From the freezer, allow the meal to defrost before reheating.Variations:
Added Vegetables - One of the most popular variations includes adding onion, red bell pepper, shredded carrots, and pineapple chunks.
Chicken Thighs - A meat variation idea is to use boneless, skinless chicken thighs. Though, if you use chicken thighs, shred them on a plate, then stir your sauce virgoursly. Chicken thighs can over shred into tiny bits if over stirred.