Slow Cooker Cheesy Tacos Recipe

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With the warmer weather I’m trying to keep the air conditioning off and as soon as I use the stove to cook dinner…BAM the temperature goes up! One of the ways I combat this is by using my slow cooker. Who doesn’t love a slow cooker? It just makes life easier…setting it up before hand and letting it do the work while the house stays cooler is just plain smart.

One of our family favs is Slow Cooker Cheesy Tacos recipe. This is a great one for the weeknights when I’m racing to get the kids from school to sports events or musical lessons.

I hope your family digs this as much as we do!

Slow Cooker Cheesy TacosSlow Cooker Cheesy Tacos Recipe SoberJulie

INGREDIENTS

  • 3 Boneless Chicken Breasts, thinly sliced
  • 2 Tbsp adobo
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Clove of garlic
  • 1 Cup Monterrey Jack cheese
  • ½ Cup milk
  • 2 tbsp oil
  • Flour tortillas
  • Cilantro
  • Corn
  • Red cabbage

Slow Cooker Cheesy Tacos

PREPARATION

  1. Place the chicken, adobo, salt, pepper, garlic and oil into a slow cooker. Cook for 8 hours on medium.
  2. Add the milk and cheese and cook for 1 more hour or until the chicken is done and the cheese is melted.
  3. Warm the flour tortillas in the microwave of the oven.
  4. Fill with the chicken, corn and red cabbage. Top with cilantro.
  5. Serve and enjoy

 

slow cooker cheesy tacos recipe soberjulie

Tips: You can also serve it with some guacamole on the side or with some chips and salsa as appetizer. You can place everything in bowls for a DIY taco station. You can swap the chicken for pork or ground beef.

 

5.0 from 2 reviews
Slow Cooker Cheesy Tacos Recipe
Serves: 6
Ingredients
  • 3 Boneless Chicken Breasts, thinly sliced
  • 2 Tbsp adobo
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Clove of garlic
  • 1 Cup Monterrey Jack cheese
  • ½ Cup milk
  • 2 tbsp oil
  • Flour tortillas
  • Cilantro
  • Corn
  • Red cabbage
Instructions
  1. Place the chicken, adobo, salt, pepper, garlic and oil into a slow cooker. Cook for 8 hours on medium.
  2. Add the milk and cheese and cook for 1 more hour or until the chicken is done and the cheese is melted.
  3. Warm the flour tortillas in the microwave of the oven.
  4. Fill with the chicken, corn and red cabbage. Top with cilantro.
  5. Serve and enjoy

 

Comments

  1. says

    Like you, I’m trying to postpone turning on the air conditioner as long as possible to cut down on our electric bill. I agree that turning on the stove seems to immediately heat up the house. I love my slow cooker, too. I am also in love with my electric pressure cooker. This recipe is great. I have seen other recipes for cheesy tacos in the slow cooker, but most of them have used Velveeta. Thank you for using real cheese in this recipe.
    Patti recently posted..Freezer Marinated Barbecued ChickenMy Profile

  2. kristen visser says

    wow do these ever look delish. I have only had your typical beef tacos. I have never tried them with chicken. This is such a healthier way of doing them. I am going to try making them this way next time :) thank you

  3. nicolthepickle says

    These look really good. I only have green cabbage, but I have everything else to make these for supper.

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