Ingredients
– 2 pounds boneless, skinless chicken breasts
– 1 cup diced tomatoes with green chilies (like Rotel)
– 1 cup corn (frozen or canned)
– 1 packet taco seasoning
– 8 ounces cream cheese
– 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
– Taco shells or tortilla wraps
– Optional toppings: avocado, cilantro, sour cream, jalapeños
Equipment Needed
– Slow cooker
– Cutting board
– Knife
– Measuring cups
– Spoon for stirring
– Cheese grater (if using block cheese)
Step-by-Step Instructions
Let’s jump right into the cooking! Start by placing the boneless, skinless chicken breasts in the slow cooker. I usually season them with salt and pepper for an extra kick, but the taco seasoning will do most of the flavor work. Once your chicken is ready, sprinkle the taco seasoning on top, then add in the diced tomatoes and corn. For that creamy factor, place the blocks of cream cheese right in the middle of everything. It will melt beautifully as the chicken cooks. (See the next page below to continue steps…)