Wednesday, October 15, 2014

Crock Pot Chicken Tacos

I know I have said it before, but my family and I absolutely LOVE Mexican food! We usually have it at least once per week and are always looking for new recipes.

I came across this recipe in one of my challenge groups, and it did not disappoint! It is perfect for busy schedules, because it is a crock pot meal! It also makes quite a bit and is great for lunches the next day. It can be put on a salad, sandwich, used as a dip for chips..the possibilities are endless.

I hope that you and your family enjoy this meal as much as we have!


  • 1 lb. chicken breasts (I use boneless, skinless)
  • 1 can organic black beans
  • 1/2 tub of fresh salsa
  • 1 packet taco seasonings
  • 1/3 cup water
  • cream cheese
  1. Add all ingredients except cream cheese to crock pot.
  2. Cook on low for 5-6 hours or high for 3-4 hours.
  3. Shred chicken before serving.**
  4. 20 minutes before serving, add 1/3 brick of cream chess and stir until melted.
  5. Enjoy with tortilla shells or over tortilla chips.
  6. Top with plain Greek yogurt (instead of sour cream), cheddar cheese, and all of your favorite Mexican toppings!
**You can use two forks to shred your chicken easily, or you can also use the white flat beater on a KitchenAid mixer to shred chicken**

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