Crockpot Creamy Salsa Chicken Tacos

Tender slow-cooked chicken combines with salsa, cumin, and cream cheese for easy creamy chicken tacos ready in about five hours.

Prep: 10 min · Cook: 300 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1 cup salsa
• 4 oz cream cheese
• 1 tsp ground cumin
• 8 flour tortillas
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Place the chicken in the slow cooker. Sprinkle with salt, pepper, and cumin, then pour the salsa over it. (about 5 min) — Low
2. Cover and cook on Low for 4 to 5 hours, until the thickest piece reaches 165°F (74°C). (about 300 min) — Low; chicken to 165°F (74°C)
3. Shred the chicken in the slow cooker with two forks. Add the cream cheese, cover, and cook for 10 minutes, then stir until creamy and fully combined. (about 10 min) — Low
4. Warm the tortillas according to package directions, then fill each with the creamy salsa chicken. (about 5 min)