Chicken Tacos in the Crockpot

We had something last night that was super good! I took an old recipe that we use all the time and did something new with it. It is a crockpot chicken recipe that I usually serve over rice, but this time we used it as a taco filling and it was excellent.

Chicken Tacos in the Crockpot

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3-4 chicken breasts (you can use frozen)

1.5 cups cooked rice 

1 to 2 cups of salsa (depending on your tastes)

1 can of black beans

1 cup frozen corn (optional, we did not use this but you could if you want it in there)

2 tblsp lime juice

1 block cream cheese

sliced avocado (or guacamole)

sliced tomatoes

salt to taste

Put the chicken breasts, beans, salsa, lime juice, and corn into the crockpot. Also add salt and pepper to taste.  Cook on high for 4 hours (or until your chicken is done).

The last 30 minutes, add the cooked rice and stir into mixture so it can soak up the remaining juices in there. This is also the point that I usually shred the chicken for the tacos, this is optional, but makes them much easier to eat!  Then add the cream cheese to the top and let it melt in. Once the time is up stir it all together really well.

Scoop the filling into your taco shells, hard or soft, and then top with the avocado and tomato. Super yummy!

You can tweak this for however your family likes to eat tacos.