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Slow Cooker Creamy Chicken Tacos - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Chicken, Boneless Breasts
  • 10 ounces Diced Tomatoes with Green Chiles

Serving Day Ingredients

  • 4 ounces Cream Cheese
  • 8 individual Flour Tortillas (8-inch/Med)
  • 2 cups Cheddar Cheese, Shredded
  • 2 cups shred Lettuce, Iceberg
  • 1 cup Sour Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 980 Calories
  • 51g Total Fat
  • 27g Sat Fat
  • 1g Trans Fat
  • 251mg Cholesterol
  • 1749mg Sodium
  • 62g Total Carb
  • 1g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 64g Protein
  • 28 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Pinning Mama for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken and diced tomatoes with green chiles among indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty contents from bag into slow cooker and cook on low for 6-8 hours.
  3. Approximately 15 minutes before serving add cream cheese on top, do not stir, and replace lid.
  4. Just before serving, stir the now softened cream cheese into the chicken mixture.
  5. Spoon filling into tortillas and add additional toppings of cheddar cheese, lettuce, and sour cream.

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