ADVERTISEMENT

Crockpot Cream Cheese Salsa Chicken Tacos

ADVERTISEMENT

Instructions

  • Spray a CrockPot with cooking spray. Place the chicken in the CrockPot and season with salt and pepper.
  • Then add salsa and cream cheese.
  • Cook on high for 3-4 hours or low for 6-8 hours or until chicken is cooked through (internal temperature has reached 165F).
  • Shred the chicken with two forks and then stir everything together.
  • Add chicken to taco shells then top with shredded cheese, diced tomatoes, cilantro and sour cream.
  • You can also use the chicken for burritos, quesadillas, nachos, sandwiches, etc!

Notes

To make dairy-free: use dairy-free cream cheese.

The information you provided is not valid. Please check the field format and try again.
Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

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!

ADVERTISEMENT

Leave a Comment