Ingredients
– 2 pounds boneless, skinless chicken breasts
– 8 ounces cream cheese
– 1 cup salsa (mild, medium, or hot, depending on your preference)
– 1 packet taco seasoning
– 1 can (15 ounces) black beans, rinsed and drained
– 1 cup corn (fresh, frozen, or canned)
– 1-2 cups shredded queso cheese (or a cheese blend)
– Taco shells or tortillas
– Optional toppings: avocado, sour cream, cilantro, jalapeños, diced tomatoes
Equipment Needed
– Slow cooker (4-6 quarts)
– Mixing spoon
– Knife and cutting board
– Measuring cups
– Serving platter or individual taco holders
Step-by-Step Instructions
To start, place the chicken breasts in the slow cooker. I usually like to pound them slightly to ensure even cooking, but it’s not a necessity. Then, add the cream cheese, salsa, and taco seasoning directly on top of the chicken. The cream cheese will melt and create a thick sauce that is just divine! I love giving it a quick stir to ensure everything is well combined before covering it and setting the slow cooker to low for about 4-6 hours. It smells incredible already! (See the next page below to continue steps…)