CREAM CHEESE AND CHICKEN SLOW COOKER TACOS
This dish does not take long to prep, and it will sit happily in the slow cooker and become one of the tastiest dishes you have had in a long time. You can use it as a dip with chips, or roll it up for tacos... Up to you. So you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 8h15m
Number Of Ingredients 17
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.
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