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5 from 2 votes

Slow Cooker Creamy Chipotle Chicken Tacos

Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 6 servings
Author: Amy Rains

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!