Crockpot Chicken Tacos

Crockpot Chicken Tacos

Okay, ready for a great busy day meal?!?! Stay tuned for this! 

I seriously LOVE using my crockpot to cook anythingggg.  If I know I am going to have a busy day, this recipe is my go to.  Crockpot meals are honestly something I love -- just so nice to come home and not have to think about making dinner, right?  This one is a house favorite and so easy.

There are so many options for this yummy recipe that I tried in my first challenge group.  

These are great served as a regular taco on either a soft whole wheat tortilla shell or even on a hard shell taco. They are great made into a quesadilla and it tastes wonderful served over a bed of lettuce! You can have some leftovers for lunch the next day.  Put it on a salad, sandwich, or use it as a dip with some chips!  Whatever way you decide to make it, you won't be disappointed!

Here it goes: 

Ingredients:

• 1 lb. chicken breasts (I use boneless, skinless)
• 1 can of organic black beans
• 1 container of fresh salsa
• 1 packet taco seasoning
• 1/3 cup water (only use water if chicken is thawed)
• 1/3 brick of cream cheese

Directions: 

1. Put all ingredients except cream cheese in the crockpot 
2. Cook on low for 5 - 6 hours or high for 3- 4 hours 
3. You can use frozen or fresh chicken breasts. But remember, if you are using frozen, omit the water :) It makes it really runny if you use the water with the frozen chicken.
4. *Shred the chicken before serving 
5. 20 minutes before serving stir in the cream cheese until melted
6.  Top with greek yogurt in place of sour cream, cheese, lettuce, or your favorite Mexican toppings
7. ENJOY with tortilla shells or over tortilla chips

*I shred my chicken quickly and easily using two forks --- pulling the chicken apart. 

--> Picture coming soon <-- 
~we gobbled this up so quickly I forgot to snap a picture~

Hope you love this recipe as much as we do at my house! 
Let me know your thoughts! :)