Let me just say, the pictures of these tacos do not do them justice. I’m definitely not a food photographer but don’t let that stop you from trying these crazy delicious tacos. Even better is that they are done in your crock pot or slow cooker, a bonus now that summer is officially here!
1 package boneless, skinless chicken breasts (4 breasts)
1 can Rotel tomatoes
1 can corn kernels (do not drain)
1 can black beans (drained and rinsed)
1 package gluten-free ranch dressing
1 Tbsp. cumin
1 tsp. chili powder
1 tsp. onion powder
1 8-oz pkg. cream cheese
Place the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders. Stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring once or twice to mix in the cheese.
Shred the chicken and serve with your favorite tortillas or over rice.
If it is at all possible, this dish is even better the next day. My family devoured the left overs the other night with chips. Kinda like fancy nachos (don’t judge). If eating nachos for dinner is not your speed, it is also great served over brown rice and as always this recipe is gluten free. Enjoy!