Crockpot Chicken Tacos
You will love every bite you take of these crockpot chicken tacos. They are flavored with green chiles, cumin, and garlic and then made extra special with the addition of cream cheese. You can pile the toppings on these tacos or even make them a great low carb friendly meal.
Servings: 12 servings
- 3 boneless skinless chicken breasts about 2 lbs
- 9 oz chopped green chiles 2 cans
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 oz cream cheese
- 12 taco shells
- Pico de Gallo
- Sour cream
- Shredded Lettuce
- Chopped green onions
- Chopped cilantro
- Extra green chiles
Lay the chicken breasts flat on the bottom of the slow cooker. Cover with the green chilis, garlic powder, cumin, salt and pepper. Cover and set to low for 4.5 hours.
At 4.5 hours, open the lid and use forks to shred the chicken and mix it with the juices. Then lay the cream cheese on top of the shredded chicken and replace the lid and continue to cook on low for 30 more minutes.
Place the taco shells, meat mixture, and topping options out on the table and let everyone add toppings as desired. Enjoy!
©2018 The Pinning Mama- Recipes found at https://wp.me/p3dURh-4gf
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- An entire recipe of the chicken should make about 12-15 tacos
- To store any leftovers of the Green Chile Chicken, place in an airtight container and store in:
- the refrigerator for up to 3 days.
- the freezer for up to a month.
Serving: 1Taco | Calories: 220kcal | Carbohydrates: 10g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 63mg | Sodium: 320mg | Fiber: 1g | Sugar: 2g