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3 Ingredient Crock Pot Creamy Taco Chicken

This 3 ingredient Creamy Taco Chicken made in the crock pot  is the perfect recipe for a hectic day!  It comes together quickly and is delicious! You can even make this same slow cooker chicken into enchiladas, scroll to the bottom for the recipe!

3 Ingredient Crock Pot Creamy Chicken Tacos Recipe

******* BREAKING NEWS: I have been so overwhelmed at the response to this post and all the people who have told me that they LOVE this recipe because it is so easy & delicious so I decided to start an Instagram account (like today) dedicated to bringing you simple recipes that can be made quickly with only a few ingredients!  I would love for you follow me there!  Find me on IG as @easyfamilyrecipes *******

One thing I HAVE to have in my recipe arsenal are quick and easy recipes for those days I know are just going to be C-R-A-Z-Y!  There are few things I love more in life than throwing a few things in a crockpot and coming home to a finished dinner.  This recipe is one of my favs.  Let me tell you why!  First, it only has 3 ingredients which means I almost always can have them handy- no forgetting that one thing… oops!  Next, it is such a versatile base recipe.  You can make a big pot of this creamy taco chicken and then reuse it for many different meals down the road.  If you haven’t heard how much I love repurposing leftovers, you definitely should check out my post on this Spinach Artichoke Dip!  Lastly, its just plain delicious! Everyone in my family will eat it and we all clean our plates.  Big win!

Step by Step Crock Pot Creamy Chicken Tacos - get recipe here!

So here it is… short and sweet.  Add 1 can of Rotel Tomatoes (I use original, but you can use other flavors to suit your families taste) to 3 boneless skinless chicken breasts.  Let it cook on low in your slow cooker for 6-8 hours.  30 minutes before it is done open the lid and use forks or a pair of tongs to stir and shred the chicken.  This should be very easy at this point.  Then add 4 oz (1/2 brick) of cream cheese. Don’t stir the cheese in, just leave it in there for the remainder of the 30 minutes.  When the final timer goes off stir the cheese (which will now be perfectly softened and prevent any lumps) into the meat mixture.

That really is all there is to it!  It is creamy, flavorful and wonderful!  I like to serve it the first night I make it in tacos.  Just set up a bar with tortillas, cheese, tomatoes, lettuce, sour cream, cilantro or whatever your family likes and let them go to town.  In my house there is no better way to get the kids to eat their dinner than letting them make it themselves! So have fun with it!

Crock Pot Creamy Chicken Tacos made with only 3 ingredients! Click here for recipe!

Scroll down for a full printable recipe and in the mean time, stay tuned next week for another great way to use this creamy taco chicken.  As a matter of fact, you might even want to make a double batch for all the things you can do with this yummy taco meat!

*** UPDATE:  Here are some great options to make with the leftovers from this recipe!

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You can find more easy weeknight meals and yummy treats on our recipe page AND make sure to follow us on Facebook and Pinterest, where we share all of our delicious creations first!  Here are some recent favorites (click on photo to get recipe):

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3 Ingredient Crock Pot Creamy Taco Chicken
  • 3 Boneless skinless chicken breasts
  • 1 Can Original Rotel Tomatoes with Green Chilis
  • 4 oz Philadelphia Cream Cheese (can sub light)
  1. Place the chicken breasts in your slow cooker and cover with the Rotel Tomatoes.
  2. Cook on low 6-8 hours.
  3. minutes before the end of the cook time, use tongs or a fork to stir and shred the chicken breast.
  4. Place the 4 oz brick of cream cheese on top of the chicken (do not stir)
  5. When the final timer goes off stir the softened cream cheese into the meat until well combined.
  6. Serve as tacos, on a salad, in quesadillas, over rice, in a casserole, as enchilada filling, or any way your heart desires!

Crock Pot Creamy Chicken Enchiladas
  • ½ batch Crock Pot Creamy Taco Chicken (
  • 1 can black beans rinsed and drained.
  • 1 can corn drained.
  • 12-18 corn tortillas
  • 2 cans red enchilada sauce
  • 8 oz cheddar or mexican blend cheese
  • 1 tbsp oil
  1. Stir the corn and black beans into the chicken.
  2. Optional: Lightly fry each tortilla in a small amount oil in a frying pan.
  3. Roll about 2-3 tbsp of meat mixture into each corn tortilla and lay in a single layer in a baking dish.
  4. Cover with enchilada sauce and cheese and bake at 400 for 15-20 minutes.
  5. Remove from oven when cheese is melted and starting to brown, then serve topped with your choice of shredded lettuce, tomatoes, sour cream, guacamole, or salsa.
  6. Enjoy!
I usually make this recipe from leftovers of this crockpot chicken recipe. You can adjust all of the ingredients according to how many you want to serve or how much chicken you have left to reuse. This is a great easy meal to make your meat go farther to feed your family!


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  1. says

    I think I’m as excited for your next post about others ways to use this as for the tacos themselves.. although I am certainly pinning. I never would have guessed there was cream cheese in these:) Putting Rotel and cream cheese on the list so I’ll be ready to go.

    • says

      Thanks Seana! I will definitely have the next recipe up in the following week or so and it’s delish! In the meantime there are a few extra ideas in the printable recipe at the bottom. The cream cheese is awesome bc it just compliments the flavor perfectly!

  2. Robin Anderson says

    So scrolling down I saw the pot pie and that got me thinking…. Now I want to use the leftovers and make a chicken taco pot pie!

  3. Gina says

    My family is not a fan of spicy food and Rotelle has quite a kick….would mild salsa work as well? Looks delicious!

    • says

      I’m sure salsa would work perfectly! The rotel does come down a notch after cooking and mixing with the cream cheese so that it is mild enough for my kids but if you don’t like any spice definitely try a salsa or mild rotel

  4. says

    I’m making this now and there is a lot of liquid from the Rotel…should I drain this before I shred the chicken? Did you have the same thing? If you could please advise ASAP I’d appreciate it. Thanks!

    • says

      Usually when I shred the chicken it soaks almost all of the juice up and makes a great flavor. If your chicken breast were smaller then you might want to take out a little but I always just shred.

  5. Joyce B says

    I tried this today. I seasoned my chicken though with cumin, garlic powder, onion powder and sea salt and let it sit overnight in a covered bowl. It came out great!!

  6. Andrew S says

    Delicious, very very delicious, made it just as instructed shredded the chicken 6hrs in and it fell apart (used rotel tomatoes with lime and cilantro) added the 4oz cream cheese(which i was skeptical about) and half hour later im happy. served with lettuce, sour cream and cheese

  7. amanda says

    I made these tonight (my first meal in my christmas present) mine came out alot more liquidity then yours but my bf ate 5 tacos! He’s the cook in the house so he was excited when I told him I cooked… and he loved it!

  8. Cindy says

    I’m making the creamy tacos this morning. So I don’t add any water to the crockpot? I’m looking forward to this dinner!

  9. Maggie C says

    Quick question…I have 4 chicken beasts that total about 2.5 pounds, I was thinking that I should add 2 cans of the tomatoes because this seems like a lot of chicken to me, what are your thoughts? Thank you!

    • says

      That sounds reasonable. .. If there is too much liquid when you are done you might want to drain a little before adding the cream cheese. Enjoy!

  10. Marcos Cordova says

    I am actually making the creamy chicken as I type. Although I have to wake up at 2 in the morning to add the cream cheese. That’s lunch for the wife and I. I’m pretty stoked to try this. Thanks for the idea Kimber and send more ideas this way please.

  11. Skye says

    I was hoping to put this on before I leave for work in the morning so it would be done when hubs gets up to work midnights and all he’d have to do is shred and eat since I won’t be home yet… so would it be awful to put the cream cheese on top for the whole cooking instead of just the last half hour? He won’t have that half hour to wait…

    • says

      I have another recipe for Chicken Verde that uses salsa verde. If she could eat tomatillos you could sub that. If not, maybe chicken broth and taco seasoning might work as a substitute. You are so caring to try to find a substitute for her!

  12. says

    I can’t wait to try this! I am always looking for fast and easy slow cooker recipes that my family will love (just posted one on my blog today), but this one sounds so easy and delicious. I think the next time I buy groceries, I’ll get the ingredients for this.

    Two questions: what size slow cooker did you use for this, and can you double or quadruple this recipe and still get the same end results? I have a teenage son, and I swear he eats more than three normal people.

    • says

      I am not sure what size mine is. It is the standard large oval you would buy at any major retailer. The recipe can definitely be doubled or tripled. Just don’t overfill the crockpot. I love to make more just to have extra to freeze and make easy meals on weeknights down the road! I am pretty sure I am closing in on those days too with two growing boys!

  13. Kathleen says

    Love this recipe, it is so easy and delicious! I added some cut onions and shredded summer squash to add more veggies to my die and made it a little spicier to suit my taste. Thanks for posting, I will make this regurlarly. I have made several recipes from your site, mostly from the 5 star category and have loved every one of them! Thanks for posting.

  14. Katie Allen says

    How many would you say your recipe serves? I’m wanting to make this for a dozen or so, but not sure if I should double, triple, etc…. so excited to try this recipe on my guinea pigs, I mean my girlfriends! 😉

    • says

      I think this would serve 6 easily if you are making tacos. You would probably be safe doubling but tou could always triple and freeze the leftovers or use them later in the week for enchiladas!

  15. Jenn says

    What size can of rotel tomatoes were used in with the 3 chicken breasts? I have a 28oz can-is that too much?

  16. Tiffany says

    Made this 2 nights ago for dinner and tonight am using the leftovers for the enchilada casserole. I was seriously impressed with the tacos. This will turn into a regular on the meal rotation!

    • joyce B says

      before I cooked this, I know how I like to season my meat. I never follow a recipe to the tee when it comes to seasoning unless its baked goods. But I seasoned my chicken with cumin, garlic powder, onion powder and sea salt and let it sit overnight in a covered bowl. It came out great!!

  17. Diane says

    I cooked 4 oz of penne and mixed with leftover chicken, placed in a casserole dish coated in cooking spray, topped with mozzarella and baked for 20 minutes. Delish!

  18. carol godfrey says

    This recipe looks delicious! However, the way your website jumps around I was unable to print it. I am using Chrome browser.

  19. Ariana says

    I have a picky eater, can I sub whole chicken for ground chicken? how would that adjust my cook time? I’m super new to cooking with a crock pot

    • says

      I use chicken breast not ground chicken. Because it cooks so slowly without losing moisture it will super easily shred when its done.

  20. Niessa says

    This looks yummy! Saw that in one reply you suggested salsa verde as a substitute for the Rotel. What size jar would I use for 5 chicken breasts weighing in at 5 pounds? I would use an entire pound of cream cheese right? Thanks so much!

    • says

      I do this sometimes. The only thing is depending on how long you leave it in a freezer, it can get tougher which doesn’t bother my husband and I much but the kids complain about it.

  21. Kat says

    I’m making these tonight and can’t wait! I have been looking into repurposed meals, do you have any others for a variety??

  22. Sobeida Rodriguez says

    This was a great recipe, I made it and used it for the enchilada recipe you included. The next time I make it I would like to just make two sets of enchiladas, one for that day and the second to freeze for a later date. Do you have any special instructions for freezing then cooking or suggestions to properly execute it?


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