Description
This creamy fiesta chicken is what slow cooker dreams are made of – dump it, forget it, then come back to dinner that tastes like you worked all day.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1.25 oz) taco seasoning
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup salsa (mild, medium, or hot based on preference)
- 1 can (4 oz) diced green chilies, undrained
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 block (8 oz) cream cheese, softened and cubed
- 1 cup sour cream
- Fresh cilantro, chopped (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Lightly spray the inside of your slow cooker with non-stick cooking spray and place chicken breasts in a single layer at the bottom.
- Sprinkle taco seasoning evenly over the chicken, ensuring each piece is well-coated.
- In a medium bowl, combine cream of chicken soup, salsa, and diced green chilies, then pour this mixture over the seasoned chicken.
- Scatter diced onions and minced garlic over the top.
- Cover and cook on low heat for 6-7 hours or on high for 3-4 hours until chicken reaches 165°F internal temperature.
- About 30-45 minutes before serving, shred the chicken in the slow cooker using two forks.
- Add cubed cream cheese, stir to incorporate, replace the lid, and continue cooking for 30 minutes until cream cheese is completely melted.
- Just before serving, stir in sour cream until fully combined.
- Taste, adjust seasonings if necessary, and garnish with fresh chopped cilantro and sliced green onions before serving.