Description
These Creamy Crockpot Chicken Tacos are the ultimate comfort food! With tender, seasoned chicken cooked slowly in a creamy, cheesy sauce, this easy slow cooker recipe is perfect for busy weeknights or effortless meal prep. Load up your tortillas with this flavorful filling, pile on your favorite toppings, and enjoy a satisfying, crowd-pleasing meal everyone will love.
Ingredients
-
4 boneless, skinless chicken breasts or thighs
-
1 packet taco seasoning (or 2 tbsp homemade)
-
1 can (10 oz) Rotel tomatoes with green chilies (undrained)
-
1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
-
1/2 cup cream cheese, cubed
-
1/2 cup shredded cheddar or Mexican blend cheese (for serving)
-
Tortillas (flour or corn)
Optional Toppings:
-
Chopped cilantro
-
Avocado slices
-
Shredded lettuce
-
Diced tomatoes
-
Sour cream
-
Lime wedges
Instructions
-
Prepare the Crockpot:
-
Place chicken breasts in the crockpot.
-
Sprinkle taco seasoning evenly over the chicken.
-
Add Rotel tomatoes and cream of chicken soup over the chicken.
-
-
Cook the Chicken:
-
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
-
-
Make It Creamy:
-
Add cream cheese and stir well.
-
Cook for another 10 minutes until the cream cheese is melted and fully incorporated.
-
-
Shred & Mix:
-
Shred the chicken with two forks and mix well to coat with the creamy sauce.
-
-
Serve & Enjoy:
-
Serve the creamy chicken mixture on warm tortillas.
-
Top with cheese and your favorite toppings.
-
Notes
-
For thicker sauce, partially drain the Rotel tomatoes before adding.
-
To make this dairy-free, use dairy-free cream cheese and skip the cheese topping.
-
For added heat, use spicy Rotel tomatoes or add diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Mexican-American