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
AMISH CINNAMON BREAD
Beef and Macaroni Soup
It is important to remember that tin cans at home are valuable and should be reused wherever possible.
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Chicken Lo Mein (One Pan)
