Family Dinner: Crock Pot Creamy Green Chile Chicken Tacos

This meal happened by accident, sort of. I was using up stuff we had around the kitchen, trying to recreate the flavors of some enchiladas I had made a while ago, and I came up with this. It was shocking how good it was. Even my sometimes-wanna-be-vegetarian son asked for seconds.

Another plus? If you didn't plan dinner and only have frozen chicken (like I did), it is fine.

I served this taco-style in low carb tortillas with some avocado and black beans on the side. But I think it would be good over rice or on its own as well.

Crock Pot Creamy Green Chile Chicken Tacos
Makes 8 servings
160 cals / 5g fat / 4g carbs / 27g protein

2 lbs chicken breast
1 small onion
4 cloves garlic
1/2 cup chicken broth
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 cans diced green chiles
4 oz reduced fat cream cheese
2 TB cilantro
1/4 cup reduced-fat shredded Italian cheese (optional)

1. Trim the fat and other crap off the chicken. Place in the bottom of your slow cooker.

2. Cut the onion into quarters and thinly slice each quarter. Chop the garlic. Add to crock pot along with broth, cumin, salt, pepper, chiles, and cream cheese. Cook on low 6-8 hours.

3. Chop cilantro leaves, and stir chicken to mix all ingredients and shred up chicken. Add cilantro and let cook for 10 additional minutes. Serve each taco with 1/2 TB cheese on top.