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cream cheese and chicken slow cooker tacos

★★★★★ 2
Andy59 avatar
a recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

►
★★★★★ 2
serves 5
prep time 8 Hr
cook time 15 Min
method Bake

Ingredients For cream cheese and chicken slow cooker tacos

  • THE SLOW COOKER
  • 2 md
    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 lg
    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 md
    flour tortillas, 6 inches (15cm) in diameter

How To Make cream cheese and chicken slow cooker tacos

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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