Recipe: Slow Cooker Santa Fe Chicken Filling

This is a super de duper easy filling to make stuffed tacos that are filling, and cheap. It uses the slow cooker for the chicken so you can pop it on and come home to ready chicken!

1 pound boneless skinless chicken
1 large green pepper, diced
2 tomatoes, seeded and diced
1 Philadelphia Santa Fe cooking cream (emergency hack: 1 package cream cheese, 1 tablespoon milk, 1 tablespoon taco seasoning, mixed together)
tortillas
fresh spinach or other leafy greens

Place the boneless chicken in the crockpot with 1/8 cup of water. Cook on high 6 to 8 hours, until chicken is soft enough to shred easily.

Drain the juice (I save this for soup the next day, but you don't have to) and shred the chicken. Add the cooking cream, pepper, and tomatoes and mix well:


Using the tortillas, layer some spinach and cover with the chicken mixture. Roll. You can eat them like this, or place in a baking dish side by side. Sprinkle shredded cheese on top (about half a cup) and bake at 375 for 12-15 minutes.

You can also use extra filling for a sandwich, or on top of a baked potato!