I hope everyone is having a fantastic week so far! It's been pretty low key over here! We stocked up on groceries at Sam's Club and Aldi earlier this week and grabbed a bite to eat at Quarks American Bento last night for dinner!
We have a Girl Scouts meeting tomorrow night then nothing planned for the whole weekend! I'm super excited to possibly be lazy for once and have a Netflix and Hulu marathon! I'm hooked on James Patterson's Zoo right now and Lost! We only have two more episodes of Zoo and I will be anxiously awaiting the second season!
Today's recipe is another easy one! Let the slow cooker do all the work for you, and dinner will be ready when you get home! Gotta love that! This chicken has tons of flavor and creaminess and you can use it for so many different kinds of recipes!! Leftovers are great too, and can always be re-purposed into a completely different meal to mix it up a little.
These are great served with a side of rice and beans and will feed the whole family! We also have another slow cooker taco recipe using beef! You can check them out here if you'd prefer beef over chicken, or give them both a try!
What type of tacos are your family's favorite?
Slow Cooker Creamy Chicken Tacos
Ingredients (8 tacos)
- 4 chicken breasts, thawed
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 1- 10 ounce can Rotel
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons cilantro, chopped
- 8 ounces whipped cream cheese
- cilantro, chopped
- shredded cheddar cheese
- diced red onion, black beans and fresh diced tomatoes, optional
Place chicken breasts, garlic, onion, Rotel, chili powder, cumin and cilantro into a slow cooker.
Cook on high for four hours, or low for six hours. Shred the chicken with two forks, then stir in the whipped cream cheese until melted and combined. Serve immediately with taco fixings or switch to keep warm setting until serving.
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