Weeknight Family Meal: Slow Cooker Chicken Tacos

I’m always on the hunt for easy-to-make meals that don’t require me to turn on the stove in the summer.

No surprise I was immediately drawn to this recipe for slow cooker chicken tacos. I made a few modifications to the recipe I found here at Pass the Sushi.

In the crock pot:

• 1 1/2 to 2 lbs boneless skinless chicken breasts
• 1 8oz can green chili enchilada sauce
• 1/4 cup green chili [I used fresh, which made this dish a bit more spicy than if I’d used the canned variety.]

Add after 5-7 hours of cooking on low, shred the meat with forks (and mix with all the delish juices in the pot), then add and mix:

• 2 oz cream cheese [I used reduced fat cream cheese and didn’t notice a lack of creaminess.]
• 1 cup shredded sharp cheddar cheese [I used a mix of sharp and jack because that’s what I had on hand.]

Serve with tortillas and your favorite toppings, including:

• chopped cilantro
• black beans w/ green chili
• salsa
• diced red onion, diced