Yield: 6 Servings
All you need for this recipe are three basic ingredients. Yes, you read it right! Chicken, salsa, and cheese! This Creamy Crockpot Chicken Taco is cooked to perfection for about 3 hours. This is a very simple recipe that you and your family are going to love. Weekend dinner is not complete without these tacos! This recipe can yield up to 6 servings so there’s enough for everyone! Also, you do not need to worry about leftovers because I promise you that there won’t be any! You can forget about taco take-outs because from now on, you can enjoy your homemade ones! I can’t think of any reason why you shouldn’t give this recipe a try! Just follow these easy steps for they will guide you to perfection!
Ingredients:
(8 ounces) cream cheese (cubed)
1 (16 ounces) jar of salsa
3-4 chicken breasts
tortillas for serving (optional)
taco seasoning (optional)
Directions:
Apply cooking spray to the inside of a slow cooker.
Add cream cheese, chicken, taco seasoning, and salsa into the prepared slow cooker.
Cover and seal the slow cooker and cook everything for about 3 hours on a high setting or 4 to 5 hours on a low setting. When the chicken breasts are fork-tender, they are good to go!
Remove the chicken breasts from the slow cooker, then use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker, then stir until well mixed. Allow the mixture to rest for about 15 minutes.
Serve warm with taco shells, a bed of lettuce, or soft tortillas. Enjoy!
Notes:
Top with your favorite toppings. I like to top mine with avocado, shredded cheese, and tomatoes!
If you want this to be low-carb, try serving it with a salad!
Ingredients
- (8 ounces) cream cheese (cubed)
- 1 (16 ounces) jar of salsa
- 3-4 chicken breasts
- tortillas for serving (optional)
- taco seasoning (optional)
Instructions
Apply cooking spray to the inside of a slow cooker.
Add cream cheese, chicken, taco seasoning, and salsa into the prepared slow cooker.
Cover and seal the slow cooker and cook everything for about 3 hours on a high setting or 4 to 5 hours on a low setting. When the chicken breasts are fork-tender, they are good to go!
Remove the chicken breasts from the slow cooker, then use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker, then stir until well mixed. Allow the mixture to rest for about 15 minutes.
Serve warm with taco shells, a bed of lettuce, or soft tortillas. Enjoy!
Notes
Top with your favorite toppings. I like to top mine with avocado, shredded cheese, and tomatoes! If you want this to be low-carb, try serving it with a salad!
