slow cooker creamy chicken tacos

So here it is… short and sweet.  Add 1 can of Rotel Tomatoes (I use original, but you can use other flavors to suit your families taste) to 3 boneless skinless chicken breasts.  Let it cook on low in your slow cooker for 6-8 hours.  30 minutes before it is done open the lid and use forks or a pair of tongs to stir and shred the chicken.  This should be very easy at this point.  Then add 4 oz (1/2 brick) of cream cheese. Don’t stir the cheese in, just leave it in there for the remainder of the 30 minutes.  When the final timer goes off stir the cheese (which will now be perfectly softened and prevent any lumps) into the meat mixture.

That really is all there is to it!  It is creamy, flavorful and wonderful!  I like to serve it the first night I make it in tacos.  Just set up a bar with tortillas, cheese, tomatoes, lettuce, sour cream, cilantro or whatever your family likes and let them go to town.  In my house there is no better way to get the kids to eat their dinner than letting them make it themselves! So have fun with it!