My family loves Tacos! Tacos in the Slow Cooker are even better! Especially during the summer months when we all want to avoid heating the kitchen. This is one of my absolute favorite “go to” meals. I usually always have everything I need for it on hand. It’s cheap and filling, and better yet, delicious!
-1 pound boneless skinless chicken breasts
-packet ranch seasoning mix
-packet taco seasoning mix
-1 can black beans, rinsed and drained
-1 can corn, drained
-1 can Rotel, undrained**
-8 ounce block cream cheese.
Place the chicken at the bottom of the slow cooker. Sprinkle ranch and taco seasonings on the chicken. Pour beans, corn and Rotel on top. Cook on low for 6-7 hours.*
1-2 hours before cook time is finished, place block of cream cheese in the slow cooker with the chicken mixture.
When ready to serve, shred chicken, and stir mixture to make sure cream cheese is smooth and incorporated.
Serve on tortilla shells with rice, cheese, and sour cream…or my in case, Taco Bell sauce. I loooove that stuff!
Leftovers make great quesadillas!
*I’ve made this many times as a freezer meal. Just place the chicken, beans, corn, Rotel, and seasonings in a gallon bag and freeze. You can thaw in the fridge overnight or place in the slow cooker, frozen. If cooking from frozen, add a couple of hours to the cook time.
**You can also sub salsa for the Rotel.
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