Slow Cooker Creamy Taco Chicken

This Slow Cooker Creamy Taco Chicken is a super easy meal that's made with just a handful of ingredients. It's delicious served as a filling for tacos or over rice or spiralized veggies! It's got so much flavor!

Prep Time5

Cook Time2 30

Total Time2 35

Course: Main Dish

Cuisine: Mexican

Keyword: Chicken, Slow Cooker, taco seasoning, Taco Tuesday

Servings: servings

Calories: 204kcal

Author: MaryAnn Dwyer

Ingredients

2 lbs. boneless, skinless chicken breasts
2 1-oz. packets taco seasoning
1 24-oz. jar salsa, use your favorite
1 4-oz. can diced mild green chiles
6 oz. cream cheese

Instructions

Add your boneless, skinless chicken breasts to your slow cooker and sprinkle them with your two packets of taco seasoning.
Top the breasts with your salsa, followed by your chopped green chiles and cream cheese. You will cover your slow cooker at this point and cook for roughly 2-2 1/2 hours on high or until the internal temperature of the chicken is 165 degrees F. Mine took 2 hours to reach the 165 internal temp.
Remove the cooked chicken breasts from the sauce and shred. Before adding the shredded chicken back to your slow cooker you will whisk the sauce until smooth. Serve as a filling to tortillas, atop rice or spiralized veggies.

Notes

You can find the chopped green chiles in the international foods aisle at your local market.

You'll need two packets of taco seasoning for this recipe. I use Old El Paso mild seasoning, but you can use the original, hot and spicy or the 25% less sodium. You choose.

As I mentioned above you can add this filling to your tacos (we use flour tortillas), serve it over rice or spiralized veggies or serve it over any other type of grain you enjoy.

Nutrition