Wednesday, January 15, 2014

Crock Pot Jalapeno Cream Cheese Chicken Tacos



In my house any meal that contains cream cheese is going to be a definite hit. Especially when they are in tacos! I have made many tacos with cream cheese but have never made them with jalapeno cream cheese before. Boy, I've been missing out! These were incredible. Rich and creamy with just a hint of spice. I have a feeling I will be making these again...soon!


Crock Pot Jalapeno Cream Cheese Chicken Tacos
Makes 12 Tacos
WW PP=3
Cal 120, Carbs 6.8, Fat 4.7, Fiber .5, Protein 10.5


Ingredients
1 lb chicken tenderloins
2 tsp. garlic powder
1 tbsp. chili powder
6 oz. jalapeno cream cheese
1/4 cup cooked and crumbled bacon or bacon bits
taco shells
shredded lettuce, chopped tomatoes, additional cheese for toppings


Arrange chicken in the bottom of the crock pot. Sprinkle with garlic and chili powder. Cover and cook on low 4 hours. Add in your cream cheese and bacon. Stir and continue cooking 15-20 minutes longer or until cream cheese is melted. Spoon chicken into taco shells and add any additional toppings of your choice. Enjoy!

7 comments:

  1. Well that sounds yummy! You always post the best crock pot recipes!

    Happy Blogging!
    Happy Valley Chow

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  2. These sound really good and very easy to make too. I am pinning this so I will remember to try it.

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  3. These sound perfect for an easy weeknight meal! Pinned and shared on FB :) Thanks for linking up to Freedom Fridays, Bridget!

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  4. Looks really yummy. Must go find some dairy free cream cheese! Thanks for linking to the Weekend re-Treat Link Party! xo, S.

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  5. I really love this recipe and love that it is in the Crock Pot. Thank you so much for helping us celebrate Three Years at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

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