Description
Delicious and creamy Crack Chicken Tacos filled with shredded chicken, cream cheese, and melty cheeses, perfect for gatherings.
Ingredients
Scale
- 2 cups cooked chicken (shredded rotisserie chicken or leftover roast chicken)
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup cooked beef bacon (or turkey bacon)
- 2 tablespoons ranch seasoning mix
- 68 small flour or corn tortillas
- Optional toppings: Chopped green onions, fresh cilantro, diced tomatoes, crispy lettuce
Instructions
- Place boneless chicken breasts in the slow cooker.
- Sprinkle ranch seasoning evenly over the chicken.
- Layer cream cheese on top of the chicken.
- Cover the slow cooker and set to low for 6-7 hours or high for 3-4 hours.
- Remove chicken and shred it using two forks or a hand mixer.
- Return shredded chicken to slow cooker and mix with cream cheese.
- Heat tortillas in a skillet or microwave until soft.
- Scoop chicken mixture onto each tortilla and add toppings.
- Serve arranged on a platter with fresh herbs.
Notes
Keep tortillas warm by covering them with a towel after warming. Make-ahead by prepping filling a day in advance.
Nutrition
- Serving Size: 1 taco
- Calories: 385
- Sugar: 2g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg