I heard on the news the other night that it was the 75th anniversary of the slow cooker. I’m basically up for any excuse to use my slow cooker, and 75 years of low and slow deliciousness seemed like the perfect excuse to cook up a slow cooker-full of tender, spicy, creamy shredded chicken, just right for spooning into warmed tortillas and garnishing with a little Sriracha, sour cream and chopped scallions. My best advice on this one? Make enough for leftovers – you are going to want ’em.
This is another ridiculously easy recipe by the way. As you are racing around trying to get out the door for work in the morning, take (literally) 2 minutes to pop a few boneless chicken breasts and a jar of your favorite salsa into the slow cooker. Just a quick note on the salsa – this is going to control the amount of heat in your tacos, so you can use anything from mild to hot, depending how spicy you like things. Put the top on, set it for low and go out and conquer the world.
Come back 8 hours later and scoop out the chicken, and shred it with two forks into bite-sized pieces. This will be extremely easy as the chicken will be falling apart tender. Go ahead and sample a bite or two just to check.
Now take a hunk of cream cheese, cut it into small pieces and add it to the slow cooker. Set the heat to high and stir it until the cream cheese has melted into the salsa. Yup…you see where this is going, right? Now return the shredded chicken to the slow cooker and stir everything around.
Now for the assembly! You need a package of flour tortillas, and you can either warm them up by putting them in the microwave for a few seconds, or if you like a little char on your tortillas you can do like I do. Turn your gas stove burners down to medium low and carefully lay a tortilla on each one. Using tongs, flip them over after about 30 seconds or so – they will be warm and have a little toasty char on them. YUM.
Now spoon a generous amount of chicken on top of each one, and garnish it up with sour cream, chopped green onion, Sriracha or other hot sauce, and/or anything else your taco-loving heart desires.
Take a big bite. Feel very grateful that 75 years ago someone had the brilliance to think up the slow cooker.Print
- 3–4 boneless skinless chicken breasts
- One jar of your favorite salsa (mild to hot, depending on how spicy you like things!)
- 4 ounces cream cheese, cut into small chunks
- 8 flour tortillas
- Sour cream, hot sauce and/or chopped scallions for garnish
- Place chicken and salsa in slow cooker and cover. Cook on low for 8 hours.
- Remove chicken and shred into bite sized pieces, using two forks.
- Add cream cheese to slow cooker, turn heat to high and stir until cheese is melted. Return shredded chicken to slow cooker and stir until everything is combined.
- Heat tortillas in the microwave, or over a gas burner turned on medium low until warmed and a little charred.
- Place a generous spoonful of chicken in the center of each tortilla. Top with sour cream, hot sauce and/or scallions. Roll it up and enjoy!
If you don’t need 8 tacos, save the remaining chicken in the fridge – it makes AMAZING leftovers!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!