Description

These Crockpot Creamy Shredded Chicken Tacos are a simple, flavorful, and crowd-pleasing dinner made with tender slow-cooked chicken, cream cheese, and taco seasoning. Perfect for busy weeknights or easy entertaining — just set it and forget it!

Ingredients

2 lbs boneless, skinless chicken breasts
1 packet taco seasoning (about 1 oz)
1 (10 oz) can Rotel (diced tomatoes with green chilies)
1 (8 oz) block cream cheese
1/2 cup chicken broth
Taco shells or tortillas, for serving
Toppings of choice: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, cilantro

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Instructions

Place the chicken breasts in the bottom of the crockpot.
Sprinkle taco seasoning over the chicken.
Pour the Rotel and chicken broth over the top.
Add the cream cheese on top, but do not stir.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and tender.
Remove the chicken and shred with two forks.
Return shredded chicken to the crockpot and stir everything together until creamy and well combined.
Serve warm in taco shells or tortillas with your favorite toppings.

Notes

This chicken mixture is also great for burritos, nachos, or over rice.
For a spicier version, use hot Rotel or add diced jalapeños.

You can substitute Greek yogurt for cream cheese for a lighter version.

Nutrition

Serving Size: 1/6 of recipe (without toppings or shells)
Calories: 290
Sugar: 2g
Sodium: 690mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 26g
Cholesterol: 105mg