Crockpot Spicy Pulled Chicken 

My oldest son loves spicy food! He puts hot sauce on everything, the spicier the better! I made this meal especially for him and it is one of his favorites!


  • Trader Joe’s Extra Hot Habanero Ghost Pepper Salsa, 1 container
  • 1 ½ to 2 pounds organic free-range chicken cutlets
  • 8 ounces cream cheese, cubed
  • hard taco shells and/or flour tortillas

Optional Toppings:

  • shredded lettuce
  • diced tomatoes
  • sour cream 


  1. Place chicken in the crock pot and cover with salsa.
  2. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred, being careful not to overcook. Shred chicken with a fork.
  3. Top shredded chicken with cubed cream cheese and stir until blended. 
  4. Serve in taco shells and/or flour tortillas and top with optional toppings, if desired. Don’t forget the hot sauce ?. Enjoy!!