Slow Cooker Creamy Chipotle Chicken Tacos
The slow cooker transforms chicken into a creamy chipotle filling that's ready whenever you are. Pile it into tortillas with your favorite toppings for an easy taco night the whole family will get excited about.
Servings: 6 servings
Ingredients
- 1 tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Corriander
- 1/2 tsp garlic powder
- ½ tsp salt
- 3 chipotle peppers in adobe sauce chopped
- 1 tbsp adobe sauce
- 3 tbsp Lime Juice
- 1 cup diced tomatoes*
- 1 Tbsp Apple Cider Vinegar
- 3/4 cup Chicken broth
- 2 lbs Chicken Breast
- 4 oz cream cheese*
Instructions
- For the Slow Cooker:
- Begin by mixing together your seasonings in a small bowl.
- Add each of the wet ingredients (peppers to chicken broth) to the seasonings, and whisk together until it resembles a sauce.
- Place chicken breasts inside slow cooker, pour sauce on top.
- Cook on low for 4-5 hours. Check it at 4 hours to see if the chicken shreds easily and is cooked all the way. Add cream cheese to the hot mixture and return lid. Cook for another 10-15 minutes until the mixture is creamy and the cream cheese has melted.
- For the Instant Pot:
- Begin by mixing together your seasonings in a small bowl.
- Add each of the wet ingredients (peppers to chicken broth) to the seasonings, and whisk together until it resembles a sauce.
- Place chicken breasts inside the instant pot, pour sauce on top.
- Secure the lid. Select manual, and cook on high pressure for 7 minutes. Once 7 minutes is complete, use quick release.
- Open lid and power off your Instant Pot. Shred your chicken with a fork, or remove and shred with a knife and fork. Place chicken back into the Instant Pot.
- Now select the Saute function and add in the cream cheese. Cook for a few minutes until the cream cheese has melted.
Notes
*Use full fat cream cheese or else it may not mix well. You can omit the cream cheese and just have delicious chipotle tacos!