Monday, June 15, 2015

Slow-Cooked Creamy Chicken Tacos

I am not ashamed to admit that I could eat Mexican food every day... and luckily my boys share the same sentiment. We definitely have some form of it one to two times per week around here...and I always have tortillas, black beans, avocados, cilantro & Mexican spices on hand as a back up. These are kitchen staples, folks!

During the summer (especially when the temperature is 90+) I don't looooove cooking over a hot stove or around a heated oven. Who does?? We're also tied up in the busyness that summer brings. You feel me?? My solution: heat up your slow-cooker, not your house, and let it do the cooking for you. And if you're craving something Mexican these Slow-Cooked Creamy Chicken Tacos are the bees knees.

3-4 medium-sized chicken breasts
Spice blend: 1 tsp each: salt, garlic powder & cumin; ½ tsp each: pepper & chili powder
1 cup salsa verde

4 oz cream cheese, cut into small cubes
2 green onions, diced

Step One
Rinse off chicken breasts and pat dry. Place in bottom of crock pot and spread spice blend on top.

Step Two
Pour salsa over chicken, then layer cream cheese on top. Cook on high for 6 hours or low for 8, whichever you prefer/works easiest for your schedule.

Step Three
When cooking time is complete, shred chicken with two forks, add in green onions and mix everything together. Leave setting on warm until ready to eat.

Serve with warm tortillas and top with your favorite fixins' (we like red onion, lettuce, tomatoes and avocado)...and of course add a salad or rice & beans to the side. Enjoy, y'all!


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