4 Ingredient Crock-Pot Mexican Chicken

This easy Crock-Pot Mexican Chicken is a delicious shredded chicken filling for tacos, quesadillas, burritos, or taquitos! It's creamy, cheesy, and loaded with taco flavor!

📝 Ingredients

• 2 pounds chicken breasts, frozen or fresh
• 1/4 cup water
• 1/4 cup taco seasoning
• 8 oz 1/3 less fat cream cheese, (1 block)
• 1 cup shredded mexican cheese

👨‍🍳 Instructions

1. 1Put the chicken breasts and water in the...: Put the chicken breasts and water in the Crock-Pot. Sprinkle taco seasoning on top of the chicken and then put the block of cream cheese on top.
2. 2Put the lid on the Crock-Pot. For frozen...: Put the lid on the Crock-Pot. For frozen chicken breasts, cook on low for 8 hours or high for 4 hours. For fresh chicken breasts, cook on low for 6 hours or high for 3 hours.
3. 3After chicken is cooked, add the shredded cheese...: After chicken is cooked, add the shredded cheese to the Crock-Pot. Shred the chicken and mix together the cheese until well combined.
4. 4Serve with chips or use as a filling...: Serve with chips or use as a filling in tacos, burritos, enchiladas, taquitos, or quesedillas.