Cream Cheese And Chicken Slow Cooker Tacos Recipes

CREAM CHEESE AND CHICKEN SLOW COOKER TACOS

Steps:

• 1. Gather your ingredients.
• 2. Dice the jalapeno.
• 3. Chef's Note: When Chef Herrick told his students to dice anything, he expected it to be so perfect, you would be able to use them at a Las Vegas craps table.
• 4. Add all of the slow cooker ingredients to bowl of your slow cooker.
• 5. Set on low for 8 hours... and then take a nap.
• 6. Chef's Note: You could do this on high for 4 hours; however, the flavors have a better chance of blending together on low... Low and slow is the way to go.
• 7. After 8 hours, remove the chicken breasts and shred them by hand, or using two forks.
• 8. Return the shredded chicken to the slow cooker.
• 9. Add the dill, and lemon juice.
• 10. Cook for an additional 20 minutes.
• 11. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 12. Place about a 1/4 cup of the chicken mixture in the flour taco.
• 13. Roll up tightly and place on a parchment-lined baking sheet.
• 14. Repeat for the other tacos.
• 15. Add the Colby cheese to the top of the tacos.
• 16. Place into the preheated oven for 10-12 minutes, or until the cheese is nice and bubbly.
• 17. Remove from the oven and serve with some sour cream, or your favorite dipping sauce. Enjoy.
• 18. Keep the faith, and keep cooking.

SLOW COOKER CHEESY CHICKEN TAQUITOS RECIPE

Steps:

• Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
• Cook on high for 4-6 hours on high, 6-8 hours on low.
• Preheat oven to 400 degrees.
• Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
• Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
• Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
• Serve warm with salsa for dipping.

SLOW COOKER CREAMY FIESTA CHICKEN RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Top with onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch dressing mix. Add the cream cheese on top.
• Place the lid on the slow cooker and cook for 6-7 hours on low heat (or high heat for 3-4 hours, but I prefer the "low and slow" method).
• Shred the chicken using 2 forks (it should fall apart fairly easily; you can do this right in the slow cooker or remove the chicken and shred it on a cutting board if that is easier).
• Stir the shredded chicken and the shredded pepper jack cheese in with all the ingredients until the cheese is fully melted and smooth.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!