Crockpot Cream Cheese Taco Chicken, Set It and Forget It Tips, FAQ & printable recipe

Tips for success

Size the chicken pieces to each other before starting; even a few minutes' difference in thickness shows up at shredding time, when one breast falls apart and another still holds together.

Pounding the thick end of each breast to match the thin end takes one minute and pays off at the fork stage. If the cooker runs hot — many do — check the temperature fifteen minutes early the first time this recipe is made.

The sauce is the whole point, so treat it accordingly. If it seems thin after the final stir, leave the lid off and the cooker on high for ten to fifteen minutes; the steam escapes and the cream cheese tightens it quickly.

If it thickens too much on warm while people serve themselves, a splash of water or chicken broth brings it right back. Taste at the end, not the beginning, before adding more seasoning.

Variations

• Green Chile Version: Swap the diced tomatoes for a can of diced tomatoes with green chiles and add a small can of drained chopped green chiles with the corn. The sauce turns gently spicy and tangy, and nothing else about the method changes.
• Thigh Version: Use 2 lb of boneless skinless chicken thighs in place of the breasts. They take the same cook time on low, stay especially tender, and shred into even softer strands that disappear into the creamy taco sauce.
• Black Bean Addition: Rinse and drain a can of black beans and spoon them over with the corn. They hold their shape through the cook, bulk up the sauce, and turn the dish into a fuller one-pot meal that stretches to eight servings.
• Spicy Taco Version: Use hot taco seasoning instead of regular and stir a teaspoon of chipotle in adobo sauce into the finished sauce. The heat builds slowly through the cook, so taste at the end before adding more.

Storage and make-ahead

Fridge

Airtight container, up to 4 days. Reheat gently; add a splash of water if the sauce has tightened.

Freezer

Freeze up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating.

Reheat

Stovetop over medium-low, stirring often, or microwave at 50% power in short bursts. Add a little water or broth to loosen the sauce.

Cool the leftovers no more than two hours after cooking, then transfer them to airtight containers. The chicken keeps its texture and the sauce stays creamy for days in the refrigerator, and it reheats without separating if it is warmed gently rather than at full power. Portioning into single servings before chilling makes weeknight lunches nearly effortless.

Assemble the entire slow cooker insert the night before: chicken, corn, tomatoes, seasoning and cream cheese layered exactly as written, lid on, then refrigerate the insert overnight.

In the morning, set the insert into the base and add 30 to 45 minutes to the low cook time to account for the cold start. The shredded finished dish also keeps well for two days before serving, reheated gently on the stove.

Serving ideas

Spoon the chicken over cilantro-lime rice for the most classic plate, or into warm flour tortillas with shredded lettuce for build-your-own tacos. It is equally good over tortilla chips as a quick skillet-style nacho topping, or stuffed into baked potatoes for a second-night dinner that feels entirely different from the first.

For a casual spread, set the slow cooker on warm at the center of the table with a bowl of tortilla chips beside it and let everyone scoop.

The sauce clings well to rice, pasta and roasted potatoes alike, so leftovers stretch easily into different meals without repeating themselves. A squeeze of lime and a handful of chopped cilantro at the table brighten the creamy sauce nicely.

Frequently asked questions

Recipe card

Crockpot Cream Cheese Taco Chicken, Set It and Forget It

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• 1 1/2 cups frozen or canned corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with juices
• 1 tbsp taco seasoning (about one packet)
• 8 oz cream cheese, full-fat, cut in half

Instructions

1. Place the chicken breasts in a single layer in the insert of a 6-quart slow cooker. Keep the pieces touching but not stacked; a flat, even layer helps every breast cook at the same pace. If one breast is much thicker than the others, pound it lightly so all four are close in size.
2. Spoon the corn over the chicken, then pour in the whole can of diced tomatoes with their juices, spreading them evenly across the top. Resist the urge to stir; layering keeps the vegetables on top where they steam gently while the chicken cooks below.
3. Sprinkle the taco seasoning evenly over everything, then set the block of cream cheese right on top, unwrapped and whole. It will sit there like a lid over the sauce and melt slowly as the cooker heats, folding itself into the tomatoes below.
4. Put the lid on and cook on low for 3 1/2 to 4 hours, or on high for about 2 1/2 hours, until the chicken is cooked through. Keep the lid closed the whole time; every peek releases heat and adds 15 to 20 minutes to the cook.
5. Near the end of the cook, check the thickest breast with an instant-read thermometer: the chicken is safe when it reads 165°F (74°C) at the center. Underdone pieces go back under the lid for another 20 to 30 minutes on the same setting.
6. Lift the chicken out onto a plate and stir the cream cheese into the hot corn-tomato liquid until it melts completely into a thick, creamy taco sauce. If any stubborn bits of cream cheese remain, press them against the side of the insert with the back of the spoon.
7. Shred the warm chicken with two forks, pulling along the grain into bite-size strands. The breasts should give way with almost no pressure; if they resist, they need a few more minutes in the cooker rather than more force.
8. Return the shredded chicken to the slow cooker and fold it through the creamy sauce until every strand is coated. Serve straight from the insert, spooned over rice, into warm tortillas, or over chips, letting everyone scoop what they like.

Contains: milk

Estimated nutrition per serving

Calories

340

Protein

34 g

Carbohydrates

12 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.