Cream Cheese and Chicken Slow Cooker Tacos

Andy Anderson !

By
@ThePretentiousWichitaChef

This dish does not take long to prep, and it will sit happily in the slow cooker and become one of the tastiest dishes you have had in a long time.

You can use it as a dip with chips, or roll it up for tacos… Up to you.

So you ready… Let’s get into the kitchen.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
5
Prep:
8 Hr
Cook:
15 Min
Method:
Bake

Ingredients

THE SLOW COOKER

2 medium
chicken breasts, boneless, skinless, about 1 pound
1 tsp
chili powder
1 tsp
garlic powder
1 tsp
ground cumin
1/4 tsp
cayenne pepper
1 large
jalapeno, seeded, ribs removed and diced
salt, kosher variety, taste
freshly ground black pepper, to taste
8 oz
cream cheese, at room temperature
1/3 c
filtered water

ADDITIONALS

1 Tbsp
fresh dill, finely chopped
2 Tbsp
freshly squeezed lemon (or lime) juice

ASSEMBLY

1 c
colby cheese, shredded
10 medium
flour tortillas, 6 inches (15cm) in diameter

Step-By-Step

Step 1 Direction Photo

1Gather your ingredients.

Step 2 Direction Photo

2Dice the jalapeno.

Step 3 Direction Photo

3Chef’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.

Step 4 Direction Photo

4Add all of the slow cooker ingredients to bowl of your slow cooker.

Step 5 Direction Photo

5Set on low for 8 hours… and then take a nap.

Step 6 Direction Photo

6Chef’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.

Step 7 Direction Photo

7After 8 hours, remove the chicken breasts and shred them by hand, or using two forks.

Step 8 Direction Photo

8Return the shredded chicken to the slow cooker.

Step 9 Direction Photo

9Add the dill, and lemon juice.

Step 10 Direction Photo

10Cook for an additional 20 minutes.

Step 11 Direction Photo

11Place a rack in the middle position, and preheat the oven to 400f (205c).

Step 12 Direction Photo

12Place about a 1/4 cup of the chicken mixture in the flour taco.

Step 13 Direction Photo

13Roll up tightly and place on a parchment-lined baking sheet.

Step 14 Direction Photo

14Repeat for the other tacos.

Step 15 Direction Photo

15Add the Colby cheese to the top of the tacos.

Step 16 Direction Photo

16Place into the preheated oven for 10-12 minutes, or until the cheese is nice and bubbly.

Step 17 Direction Photo

17Remove from the oven and serve with some sour cream, or your favorite dipping sauce. Enjoy.

Step 18 Direction Photo

18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Soy Free
Other Tag: Quick & Easy