Slow Cooker Cream Cheese Taco Chicken (BT Chicken Dip)

A few years ago, I was starting my first college internship while working full time. I remember thinking "when am I going to find time to cook?" and thus, this recipe was born. During this time of the year, I usually begin to pull out my slow cooker recipes, because back to school time is rough, y'all. My slow cooker becomes my saving grace. All I have to do is dump everything in before I leave in the morning and remind my husband to turn it on before he leaves for work. This recipe is one of my favorites because it is a no-brainer, but also because it is so versatile. You can eat this as a taco, over rice, or like a dip with chips, AND we usually have a ton of leftovers! If you're looking for something that requires minimal effort but still tastes great, this is for you! Remember to tag me if you make any of these recipes! Instagram- @lifewithsarahdavis Facebook- @SarahElizabeth

No fancy presentation today, we ate ours as a dip! 

Author: Sarah Davis

Prep Time: 10-15 minutes

Cook Time: 10-15 minutes

Servings: 6-8

Keywords: Cream Cheese, Taco, Chicken, Chicken Dip, Slow Cooker, Easy Dinner, Slow cooker dinner, Crockpot

Ingredients:

• 1 pound boneless skinless chicken breast
• 1 can corn, drained
• 1 can black beans, drained
•  1 can diced tomatoes
• 1 can diced tomatoes with green chilies
• 1 small onion, diced
• 4 cloves garlic, minced
• Handful fresh chopped cilantro
• 1 tablespoon lime juice
• 1 pack of taco seasoning (or a few tablespoons of homemade taco seasoning)
• 1/2 jalapeno (remove the seeds if you don't want it spicy)
• 1/2 bell pepper (any color!)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup water or chicken broth
• 8 ounces (1 block) cream cheese

Instructions:

1. Add your canned tomatoes (with the liquid), corn, beans, onion, peppers, garlic, and lime to a slow cooker. Mix well to combine.

2. Add your taco seasoning, cilantro, salt, pepper, and water or broth. Mix again to combine.

3. Add your chicken to the slow cooker. Cook on low for 6-8 hours or on high for 4 hours.

Here's how everything looked before cooking.

4. After cooking, remove your chicken and shred it. Return to slow cooker. Cut your block of cream cheese into small cubes and stir into the slow cooker. Cook for another 10-20 minutes until the cream cheese has melted.

Shredded chicken, yum!

5. Serve in tortillas, with rice, or with chips as a dip!

Notes:

1. Feel free to omit things that you don't like! 

2. Top with fresh cilantro to serve.

3. This can definitely be made in the instant pot. Add everything except cream cheese to the instant pot and cook on the "poultry or stew/chili" setting for around 15-20 minutes. Shred chicken. Add back to the instant pot. Add cream cheese and press "keep warm" and continue cooking for 10-20 minutes until the cream cheese has melted.