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**Slow Cooker Cream Cheese Chicken

Slow Cooker Creamy Chicken Tacos

  • Cooking Time:

    3–4 hours on HIGH or 5–6 hours on LOW
  • Servings:

    6

Ingredients

1 1/2 lbs. chick­en breasts
15 oz. jar of sal­sa
1 pack­et of taco sea­son­ing
1/2–1 pack­age of cream cheese


This ver­sion of Slow Cook­er Chick­en Tacos was shared by Face­book friend Cheryl R.  We have a sim­i­lar recipe on our site, but have nev­er made it with cream cheese before — and it is del­ish!  Cheryl also says it is SO YUMMY in either a taco sal­ad, hard or soft tacos, or to make chick­en enchi­ladas. It’s so sim­ple and easy to pre­pare too!

  1. Com­bine chick­en breasts, sal­sa, taco sea­son­ing, and cream cheese in the slow cook­er.
  2. Cov­er and Crock on HIGH 3–4 hours or LOW 5–6 hours.
  3. Once cooked, remove chick­en from the crock and shred using two forks.  Place shred­ded chick­en back in the crock and stir to com­bine in sauce before serv­ing.

The serv­ing options are end­less  — over sal­ad, in taco shells, over rice, use as enchi­la­da fill­ing, etc.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Creamy Chicken Tacos

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Alyssa Becker
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Alyssa Becker

I just want­ed to let you know that the creamy chick­en taco recipe is amaz­ing! I ate mine with tor­tilla scoop chips and it was tasty! Also, I will add that it tastes just as good the next day!

Jennifer P.
Guest
Jennifer P.

Deli­cious dish! Easy prep, I set it then pesto 4hrs lat­er it was ready! The chick­en was ten­der and moist.. and good with lunch reheat­ed the next day.

Rosann
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Rosann

sounds great! Do you thaw the chick­en breasts first?

Laurie
Guest
Laurie

GREAT recipe! I used fresh sal­sa from the pro­duce depart­ment at my gro­cery store (mild) and mild taco sea­son­ing so that it wouldn’t be too spicy for my kids. They loved it. I ate it on tor­tilla chips more as a dip. My kids ate it in taco shells. Deli­cious and so easy!

Stephanie
Guest
Stephanie

Deli­cious! The only change I made to it was that I also added 1 can of Rotel mild toma­toes to give it a lit­tle extra kick. Will def­i­nite­ly make it again.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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