Ingredients:
2 lbs boneless, skinless chicken breasts
1 packet taco seasoning
1 can (10 oz) Rotel tomatoes with green chilies
1 block (8 oz) cream cheese
1 cup shredded cheddar cheese
1/2 cup chicken broth
12 small taco-sized tortillas
Optional toppings: shredded lettuce, diced tomatoes, sour cream, chopped cilantro, sliced jalapeños
Directions:
Place chicken breasts in the slow cooker and sprinkle taco seasoning evenly over the top.
Pour the Rotel tomatoes (undrained) and chicken broth over the chicken.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
Remove the chicken from the slow cooker and shred it using two forks.
Stir the cream cheese and shredded cheddar cheese into the slow cooker until melted and smooth.
Return the shredded chicken to the slow cooker and mix to coat it in the cheesy sauce.
Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
Add your favorite toppings and serve immediately.
Prep Time: 10 minutes | Cook Time: 6 hours | Total Time: 6 hours 10 minutes
Kcal: 310 kcal per taco | Servings: 12 tacos
