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Instructions
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Spray a CrockPot with cooking spray. Place the chicken in the CrockPot and season with salt and pepper.
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Then add salsa and cream cheese.
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Cook on high for 3-4 hours or low for 6-8 hours or until chicken is cooked through (internal temperature has reached 165F).
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Shred the chicken with two forks and then stir everything together.
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Add chicken to taco shells then top with shredded cheese, diced tomatoes, cilantro and sour cream.
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You can also use the chicken for burritos, quesadillas, nachos, sandwiches, etc!
Notes
To make dairy-free: use dairy-free cream cheese.
To cook in the instant pot: add all of the ingredients except the cream cheese and cook for 12 minutes. Do a quick release, pull the chicken out and shred, add the cream cheese and simmer until the cheese is melted. Add the chicken back to the pot and serve!
