High-Protein, High-Fiber Creamy Shredded Taco Chicken Recipe (8 Ingredients, Slow Cooker) High Fiber Recipes High Protein Recipes Slow Cooker Dinner Chicken Recipes Gluten-free Mexican Recipes Tex-Mex Recipes

What's better than shredded taco chicken? Creamy shredded taco chicken! Zesty Mexican-inspired chicken recipes are a fan favorite and, when you add the creamy factor to those recipes, it can take them to the next level.

This super creamy slow-cooker shredded taco chicken recipe is a perfect example. By combining a few fresh and pantry ingredients, you can turn ordinary chicken into an extraordinary high-fiber and high-protein dinner the whole family will love. (Check out the health benefits of fiber and the health benefits of protein.)

To make this easy gluten-free chicken recipe, you need only eight ingredients: chicken breasts or thighs (or a combination), diced tomatoes, kidney beans (check out the health benefits of beans), taco seasoning, onion, bell peppers and cream cheese. After just five minutes of prep and four hours of slow cooking, this flavorful dinner is ready. You can use taco seasoning packets or make your own homemade taco seasoning.

You can serve this tasty chicken dinner on its own, over rice, or in taco shells or tortillas. I served it for some with a side of tortilla chips and avocado, and for others, in tortillas topped with salsa and sour cream. So versatile, easy and delish!

Cuisine: American / Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 4 hours (high)
Total Time: 4 hours and 5 minutes
Servings: 8

Ingredients

• 15 ounces (1 can) diced tomatoes with liquid
• 15 ounces (1 can) kidney beans, drained
• 2 ounces (2 packets) taco seasoning (or make your own taco seasoning)
• 2 pounds boneless/skinless chicken breasts or thighs (or a combination)
• 1/2 cup onion, diced
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 8 ounces cream cheese, softened

Optional Toppings

• salsa
• sour cream
• shredded cheese
• avocado slices
• shredded lettuce

Here's how to make it:

1. Turn on your slow cooker. Place the diced tomatoes, kidney beans and taco seasoning into the slow cooker. Stir to combine.
2. Place the chicken into the sauce in the slow cooker. Season with salt and pepper, if desired. Toss to coat and ensure that everything is covered in the sauce. (You can use boneless/skinless chicken breast or chicken thighs, or a combination, which is what I used.)
3. Cover the slow cooker with the lid.
4. Set to cook on high heat for 4 hours. After 2 hours, add the onion and bell peppers. Stir to combine.
5. Allow to cook for 2 more hours. Chicken is done when it reaches 165 degrees F on a food thermometer.
6. Remove the chicken from the slow cooker and put it into a large mixing bowl. Shred the chicken with two forks.
7. Add the cream cheese to the sauce in the slow cooker. (I used light whipped cream cheese, but you also could use regular or fat-free cream cheese.)
8. Stir until cream cheese is melted and thoroughly combined into the sauce.
9. Put the shredded chicken back into the creamy sauce in the slow cooker and stir to incorporate.
10. Serve the creamy shredded chicken on its own, over rice or in taco shells or tortillas. Garnish with your favorite taco toppings. Store leftovers in an airtight container in the refrigerator. You also can freeze them.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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