Super Creamy Slow-Cooker Shredded Taco Chicken Recipe (8 Ingredients) Slow Cooker Dinner Chicken Recipes Gluten-free Mexican Recipes

What's better than shredded taco chicken? Creamy shredded taco chicken! Zesty Mexican-inspired chicken recipes are a fan favorite and, when you add the creamy factor to those recipes, it can take them to the next level.

This super creamy slow-cooker shredded taco chicken recipe is a perfect example. By combining a few fresh and pantry ingredients, you can turn ordinary chicken into an extraordinary meal the whole family will love.

To make this easy gluten-free chicken recipe, you need only eight ingredients: chicken breasts or thighs (or a combination), diced tomatoes, kidney beans, taco seasoning, onion, bell peppers and cream cheese. After just five minutes of prep and four hours of slow cooking, this flavorful dinner is ready.

You can serve this tasty chicken dinner on its own, over rice, or in taco shells or tortillas. I served it for some with a side of tortilla chips and avocado, and for others, in tortillas topped with salsa and sour cream. So versatile, easy and delish!

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours (high)
Total Time: 4 hours and 5 minutes
Servings: 8

Ingredients

• 15 ounces (1 can) diced tomatoes with liquid
• 15 ounces (1 can) kidney beans, drained
• 2 ounces (2 packets) taco seasoning (or make your own taco seasoning)
• 2 pounds boneless/skinless chicken breasts or thighs (or a combination)
• 1/2 cup onion, diced
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 8 ounces cream cheese, softened
• salsa, sour cream, shredded cheese, avocado slices, shredded lettuce, etc. (optional toppings)

Helpful Products

• Mexican Cookbooks
• Slow Cooker Cookbooks
• Mixing Spoon
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Slow Cooker
• Can Opener
• Grater
• Airtight Containers
• Pepper Grinder
• Meat Thermometer

Recipe Notes

• You can use boneless/skinless chicken breast or chicken thighs, or a combination (which is what I used).

• I used red and yellow peppers, but you could use any color bell peppers you prefer.
• You can use taco seasoning packets or make your own homemade taco seasoning.

• If you'd like more heat, you can add a sprinkle of red pepper flakes.

• I used light whipped cream cheese, but you also could use regular or fat-free cream cheese.

• You can serve the chicken on its own, scoop it into taco shells or tortillas, or serve it over rice.

• Feel free to top the chicken with your favorite toppings such as lettuce, diced tomatoes, salsa, guacamole, cheese, sour cream, etc.

• Store leftovers in an airtight container in the refrigerator. You also can freeze them.

Here's how to make it:

1. Turn on your slow cooker. Place the diced tomatoes, kidney beans and taco seasoning into the slow cooker. Stir to combine.
2. Place the chicken into the sauce in the slow cooker. Season with salt and pepper, if desired. Toss to coat and ensure that everything is covered in the sauce.
3. Cover the slow cooker with the lid.
4. Set to cook on high heat for 4 hours. After 2 hours, add the onion and bell peppers. Stir to combine.
5. Allow to cook for 2 more hours. Chicken is done when it reaches 165 degrees F on a food thermometer.
6. Remove the chicken from the slow cooker and put it into a large mixing bowl. Shred the chicken with two forks.
7. Add the cream cheese to the sauce in the slow cooker.
8. Stir until cream cheese is melted and thoroughly combined into the sauce.
9. Put the shredded chicken back into the creamy sauce in the slow cooker and stir to incorporate.
10. Serve the creamy shredded chicken on its own, over rice or in taco shells or tortillas. Garnish with your favorite taco toppings.

Nutrition Facts Per Serving

Calories: 187

Total Fat: 10.6g

Saturated Fat: 6.5g

Cholesterol: 46mg

Sodium: 248mg

Total Carbohydrate: 14.6g

Dietary Fiber: 3.7g

Total Sugars: 7.4g

Protein: 10.8g

Vitamin D: 1mcg

Calcium: 57mg

Iron: 1mg

Potassium: 681mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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