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Homemade Creamy Slow Cooker Chicken Tacos photo
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Creamy Slow Cooker Chicken Tacos

Tender shredded chicken in a creamy, slightly spicy sauce perfect for tacos.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Servings: 8 servings

Ingredients

  • 3-4 chicken breasts
  • 1 can Rotel tomatoes (diced tomatoes with chiles)
  • 8 oz whipped cream cheese softened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 medium yellow onion chopped
  • 1/2 Tbsp butter
  • 2 Tbsp cilantro finely chopped
  • 1 Tbsp lime juice fresh
  • shredded Colby Jack cheese for serving

Instructions

  • Place the chicken breasts in the slow cooker and add the can of Rotel, garlic powder, onion powder, and chopped cilantro; stir to combine.
  • Cover and cook on low for 5–6 hours, or until the chicken shreds easily with two forks.
  • Carefully remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir.
  • Add the cream cheese and lime juice to the slow cooker, cover, and let sit while you cook the onion so the cream cheese softens.
  • In a small skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes.
  • Stir the cooked onion into the slow cooker until the cream cheese is melted and the sauce is creamy and well combined.
  • Serve the creamy shredded chicken in warmed flour or corn tortillas and top with shredded Colby Jack cheese.

Equipment

  • Slow Cooker
  • Skillet
  • Cutting board and knife
  • Two Forks
  • Spatula or spoon

Notes

  • Use 3 breasts for less meat and 4 for more servings.
  • Whipped cream cheese softens and melts more quickly than regular cream cheese.
  • Adjust cilantro amount to taste.
  • Warm tortillas before serving for best texture.