Ingredients
3–4 chicken breasts
1 (16oz) jar of salsa
1 (8oz) block cream cheese (cubed)
1–2 tbsp taco seasoning
Tortillas for serving
Instructions
- Spray your slow cooker with non-stick cooking spray.
- Place the chicken breasts, salsa, cream cheese, and taco seasoning into the slow cooker.
- Cook on HIGH for 3 hours or LOW for 4-5 hours.
- Once the chicken is cooked through and tender, shred it with a fork and mix it into the salsa and cream cheese mixture.
- Let the chicken absorb the sauce for at least 15 more minutes.
- Serve the creamy chicken in soft tortillas, taco shells, or over a bed of lettuce. Top with your favorite taco toppings, such as shredded cheese, diced tomatoes, or sliced avocado.
Notes
- For a spicier version, add diced jalapeños or hot sauce.
- For a vegetarian option, swap chicken for beans and use a vegetarian cream cheese alternative.
- Store leftovers in an airtight container for 3-4 days in the fridge.
- Freeze leftovers for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours on HIGH or 4-5 hours on LOW
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
