These are just so easy and so good. The day I made them, I have to confess that I was completely working on something else for the blog that you will get to see on Sunday, and these were just what was for dinner. But, wow they were good. And, best of all they are a dump it in the slow cooker and forget it meal. There is a little mixing in to do at the last minute, but seriously it is all done in the slow cooker except for the toppings.
Speaking of toppings, you can really add anything you want, but I topped mine with more cheese, salsa, green onions, and cilantro. My husband and son also added sour cream, but I didn’t think they needed it. They already have a sour creamy type taste from the milk and yogurt cooked in the chicken.
Slow Cooker Creamy Chicken Tacos
- 2 pounds boneless, skinless chicken breasts
- 1 4.5 ounce can chopped green chilies
- 12 ounces non-fat Greek yogurt
- 1 1/2 cups milk, divided
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups Monterey Jack cheese, shredded plus more for serving
- To serve: small flour tortillas, cheese, salsa, cilantro, green onions, sour cream
- In the insert of your slow cooker, combine chilies, yogurt, 1/2 cup milk, garlic, onion powder, and salt. Place chicken on top of mixture and spoon a little over each breast.
- When you open the cooker the sauce will seem kind of weird a curdled, but it will be fine after you mix in the milk water and cheese. Don’t let it scare you.
- Cook on high for 4 hours or low for 8 hours.
- Shred the chicken using two forks. You can do this right in the slow cooker, being careful not to burn yourself or you can take the chicken out, shred it, and return it to the cooker.
- Whisk together remain 1 cup milk and flour. I do this right in my liquid measuring cup because it holds up to two cups, so there is plenty of room, and I don’t need to get a bowl dirty, but if you don’t have this type of measuring cup, you may need to put it in a bowl. Stir into chicken mixture.
- Stir in cheese.
- Cook on high with the lid off for 20 to 30 minutes or until thickened.
- Use to fill tortillas and top with other toppings if desired.