Best Cream Cheese And Chicken Slow Cooker Tacos Recipes

Cream Cheese and Chicken Slow Cooker Tacos image

Provided by Andy Anderson !

Time 8h15m

Number Of Ingredients 17

THE SLOW COOKER
2 medium 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 large 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 medium flour tortillas, 6 inches (15cm) in diameter

Steps:

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.

Cream Cheese Chicken Tacos image

Provided by Amy H.

Time 30m

Number Of Ingredients 9

1 pkg (8 oz.) cream cheese
2 clove garlic, minced
2 c deli rotisserie chicken, or leftover roast/baked chicken shredded
1 bunch green onion, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 c shredded cheddar cheese
10 medium corn tortillas
canola oil for frying

Steps:

1. Preheat oven to 425 degrees
2. While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
3. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
4. Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
5. Divide the chicken mixture evenly between each shell. Place the taco shells in a 9x13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.