Chicken Tacos

On my way to 100 recipes in 100 days. Here is recipe 4: Chicken Tacos!

There are a million ways to make chicken taco filling.  I prefer to make mine in the crock pot for a quick easy dinner.
Chicken Tacos
The second night, I used the left over filling to make smothered chicken burritos.  No recipe…just roll them up like burritos and smother them in the Warm Black Bean Dip and cheese and enchilada sauce.

Chicken Tacos
Chicken Tacos
4 boneless, skinless chicken breasts (frozen is ok)
¼ cup taco seasoning + 2 tablespoon divided
1 can Rotel (diced tomatoes with green chilies)
2 teaspoon ground cumin + 1 teaspoon divided
4 oz cream cheese, softened

Toppings of choice (lettuce, tomatoes, sour cream, salsa, guac, olives…..)

1. In a slow cooker, place chicken in bottom and turn on low.  Pour Rotel over top and sprinkle on ¼ cup taco seasoning and 2 teaspoon ground cumin.  Cook for 6-8 hours.

2. Place cooked chicken and ⅓ cup juices in stand mixer with paddle handle.  Mix on low to shred.  Stir in softened cream cheese and 2 tablespoon taco seasoning and 1 teaspoon ground cumin

3. Serve warm in tortillas and top with your favorite taco fixin’s

Liked my Chicken Tacos? Try the Baja Fish Tacos

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One Comment

  1. This sounds good but the most exciting thing is that I can use my stand mixer to shred chicken, I never thought of that!

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