1. Place the chicken breasts in the crockpot. Pour salsa over the chicken, covering it well.
2. Add cream cheese on top of the salsa without mixing.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and easily shredded.
4. Shred the chicken using two forks, mixing it thoroughly with the salsa and cream cheese until creamy and well combined.
5. Serve in crunchy taco shells and top with shredded cheese, diced tomatoes, cilantro, sour cream, and taco sauce as desired.
Prep Time: 5 minutes | Cook Time: 6 hours | Total Time: 6 hours 5 minutes
Servings: 6 tacos | Kcal: 340 kcal
Ultra-Moist Very Wet Chocolate Cake Recipe
How To Make Mouthwatering Salisbury Steak
This recipe is absolutely fantastic! It tastes even better the next day… if you have the patience to wait!
Salted Caramel Pecan Cheesecake Dip
I could eat this ‘Million Dollar Pie’ every day and not get bored. It’s just that amazing
My Granddaughter Kicked Me Out of the Apartment I Gifted Her — So I Gave Her a Reality Check
Ammonia in the washing machine, this is what happens to the clothes if you do it: unthinkable
Best Pork Chop Recipe
Slow Cooker Pepper Steak