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To make these tasty tacos, you need some key ingredients. Here’s what to gather: - 4 boneless, skinless chicken breasts - 1 cup corn kernels (fresh, frozen, or canned) - 1 can (15 oz) black beans, rinsed and drained - 1 cup diced tomatoes (canned or fresh) - 1 packet taco seasoning (about 1 oz) - 1 cup cream cheese, softened - 1/2 cup chicken broth (low sodium works best) - 1 tablespoon fresh lime juice - Salt and black pepper, to taste - Flour or corn tortillas, for serving Using the right seasonings makes all the difference. Taco seasoning adds great flavor. You can also mix in: - Garlic powder for depth - Onion powder for sweetness - A pinch of cayenne for heat - Fresh herbs, like cilantro, for brightness Garnishes can take your tacos to the next level. Consider these tasty options: - Fresh cilantro, finely chopped - Sliced avocado for creaminess - Lime wedges to squeeze on top - Salsa for added zest These ingredients and garnishes will help you create a delicious meal that everyone will love. Enjoy the process of gathering and preparing! To start, gather all your ingredients. You need four boneless, skinless chicken breasts. Place them flat at the bottom of your slow cooker. Next, take one cup of corn kernels. You can use fresh, frozen, or canned corn. Spread the corn evenly over the chicken. Then, rinse one can of black beans and drain them well. Add these beans on top of the corn. Now, chop one cup of tomatoes. You can use fresh or canned tomatoes. Add the diced tomatoes to the slow cooker, too. This mix will build a great base for your dish. Now for the fun part! Sprinkle one packet of taco seasoning over the ingredients. Make sure to coat the chicken well. In a separate bowl, mix one cup of softened cream cheese with half a cup of low sodium chicken broth. Add one tablespoon of fresh lime juice to the mixture. Stir until it is smooth and creamy. Carefully pour this creamy mix over everything in the slow cooker. Cover the pot with the lid. Set your slow cooker to low heat for six to seven hours. If you are in a hurry, you can set it to high heat for three to four hours. Cook until the chicken is tender and fully cooked. After the cooking time is up, it’s time to shred the chicken. Use two forks to pull the chicken apart right in the slow cooker. As you shred, mix everything together well. This helps the flavors blend nicely. Once it’s all mixed, taste your filling. Add salt and freshly ground black pepper to your liking. When it’s perfect, it’s time to serve! Spoon this creamy chicken corn filling into warm tortillas. Top each taco with fresh cilantro and sliced avocado for a tasty finish. To shred the chicken, wait until it’s fully cooked. Use two forks to pull apart the chicken right in the slow cooker. This way, it mixes well with all the flavors. Shredding in the slow cooker keeps the chicken juicy and tender. Make sure to stir everything together once shredded. This helps blend the seasonings and creates a creamy filling. You can easily change the spice level in this recipe. If you like it mild, just use less taco seasoning. For more heat, add diced jalapeños or a pinch of cayenne pepper. Always taste the mixture before serving. This lets you adjust the spices to your liking. Remember, you can always add more, but it’s hard to take away. Serve your tacos with warm flour or corn tortillas. Top them with fresh cilantro and sliced avocado for a burst of flavor. You can also add a squeeze of lime for extra zest. Consider offering a side of salsa or guacamole. This gives your guests options to personalize their tacos. For a complete meal, pair with a fresh salad or some rice. {{image_4}} You can easily swap ingredients to fit your diet. If you prefer turkey, use ground turkey instead of chicken. For a vegetarian twist, try using chickpeas or lentils. You can replace cream cheese with a dairy-free option like cashew cream for vegan tacos. For gluten-free needs, use corn tortillas instead of flour ones. These swaps keep the dish tasty while meeting dietary needs. You can also cook these tacos on the stovetop or in the oven. For stovetop cooking, sauté the chicken and veggies in a large pan. Add the cream cheese and broth, then simmer until the chicken cooks through. It will take about 20-30 minutes. If using the oven, place everything in a baking dish, cover it with foil, and bake at 350°F for about 45 minutes. Both methods give great flavor and texture. Get creative with your taco filling! You can add sautéed onions and bell peppers for extra flavor. Try mixing in jalapeños for some heat. For a sweet touch, consider pineapple or mango chunks. Fresh herbs like parsley or chives can add brightness. You can even top with shredded cheese for more richness. Each addition makes the tacos uniquely yours! To store your leftover creamy chicken corn filling, let it cool first. Place it in an airtight container. Make sure to seal it tightly. You can keep leftovers in the fridge for about three to four days. This helps keep the flavors fresh and tasty. When you're ready to eat the leftovers, take them out of the fridge. You can reheat them in the microwave or on the stovetop. If using the microwave, heat in 30-second intervals. Stir in between to ensure even warming. For the stovetop, use low heat and stir often. Add a splash of chicken broth to keep it creamy. You can freeze the creamy chicken corn filling for later meals. Place it in a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. It can last for up to three months in the freezer. To use, thaw it overnight in the fridge before reheating. This way, you can enjoy a quick meal anytime! Yes, you can use frozen chicken. Just add an extra hour to the cooking time. The slow cooker will thaw and cook the chicken well. Make sure to check that the chicken reaches 165°F for safety. I like to use flour tortillas for their softness. Corn tortillas are great too, especially if you seek a gluten-free option. Both types hold the creamy filling well and taste delicious. To add heat, use a spicy taco seasoning. You can also mix in chopped jalapeños or a dash of hot sauce. Try adding cayenne pepper for extra kick. Adjust the spice level until it meets your taste. Yes, you can prepare the filling a day in advance. Just store it in the fridge. When you're ready to serve, warm it up in the microwave or on the stovetop. This makes it a great option for busy days. Absolutely! Replace the chicken with a mix of beans or lentils. Use vegetable broth instead of chicken broth. You can also add more veggies, like bell peppers or zucchini, for extra texture and flavor. This blog post covered how to make slow cooker creamy chicken corn tacos. We explored the main ingredients, seasonings, and optional garnishes. You learned step-by-step instructions for cooking and shredding chicken, plus tips to perfect each bite. We also shared storage tips and answered key FAQs. These tacos are easy to make and can fit many diets. Feel free to get creative with your ingredients! Enjoy your tasty tacos today.

Slow Cooker Creamy Chicken Corn Tacos

Dive into a delicious meal with these Slow Cooker Creamy Chicken Corn Tacos! This easy recipe features tender chicken, fresh corn, black beans, and creamy goodness, all wrapped in soft tortillas. Perfect for busy weeknights, this dish is sure to impress your family and friends. Check out the full recipe to learn how to create these mouthwatering tacos that are packed with flavor and convenience. Click now to explore!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup corn kernels (choose fresh, frozen, or canned)

1 can (15 oz) black beans, thoroughly rinsed and drained

1 cup diced tomatoes (canned or fresh)

1 packet taco seasoning (about 1 oz)

1 cup cream cheese, softened to room temperature

1/2 cup chicken broth (low sodium recommended)

1 tablespoon fresh lime juice

Salt and freshly ground black pepper, to taste

Flour or corn tortillas, for serving

Fresh cilantro, finely chopped (for garnish)

Sliced avocado, for garnish

Instructions
 

Begin by placing the boneless, skinless chicken breasts at the bottom of the slow cooker in a single layer.

    Next, evenly distribute the corn, black beans, and diced tomatoes over the chicken.

      Generously sprinkle the taco seasoning across the top, ensuring the chicken is well coated for maximum flavor.

        In a mixing bowl, combine the softened cream cheese, chicken broth, and lime juice. Blend until the mixture is smooth and creamy.

          Carefully pour the cream cheese mixture over the ingredients in the slow cooker, ensuring an even coverage.

            Cover the slow cooker with its lid and set it to cook: choose low for 6-7 hours or high for 3-4 hours, or until the chicken is tender and fully cooked.

              When the cooking time is complete, shred the chicken directly within the slow cooker using two forks, stirring everything together for a well-mixed, creamy filling.

                Taste the mixture and season with salt and freshly ground black pepper as desired.

                  To serve, spoon the creamy chicken corn filling into warm tortillas and top each taco with a generous amount of fresh cilantro and sliced avocado.

                    Prep Time, Total Time, Servings: 15 minutes | 7 hours (including cooking) | 6 servings

                      - Presentation Tips: For an appealing presentation, serve the tacos on a vibrant platter lined with parchment paper. Add a side of fresh lime wedges and a small bowl of salsa, inviting guests to customize their tacos visually and flavor-wise.