It’s so hot, I saw the Devil in Walmart buying an air conditioner.
It’s so hot, I saw two trees fighting over a dog.
It’s so hot, the corn on the stalks started popping.
It’s so hot, I’m never cooking again. No funny punchline, it’s just hot and I don’t want to turn my stove or oven on, ever again.
When it comes to summertime cooking, grilling is delightful, but even then, when it’s over 90 degrees and humid, a girl has gotta put her foot down and either order take out to eat in a tub of ice, or fix something that requires almost zero intervention.
And that is why I love crockpot tacos.
Are they the superior tacos? Oh honey, all tacos are the superior tacos.
But these are amazing because it’s three ingredients that you toss into a crock pot, cook all day, and do nothing with into it’s night time and you’re hungry.
A bag of frozen chicken, salsa, and cream cheese. Boom, boom, boom.
I even throw the chicken in there a little frozen still, I don’t care the Earth is mad and cooking us alive, put the frozen chicken in the pot.
Then you’re going to add in the salsa and two blocks of cream cheese.
Technically, you could add the cheese in at the end, to prevent it from clumping up a bit, but meh, it tastes fine either way.
Take the easier road, friend.
I let this cook all day on low, and then about an hour before serving, I shred the chicken up with a fork and let it soak up the sauces a bit more.
Scoop this up in tortillas with whatever toppings you have on hand.
I served these up with cilantro from my garden, sliced tomatoes, and my easy quick pickled red onions.
- 3 lbs Chicken Breasts
- 2- 8 oz Cream Cheese, cubed
- 24 oz Salsa
- Add the chicken, cream cheese, and salsa to a crock pot, and cook on low for 8 hours or high for 4-5 hours, until chicken shreds easily.
- An hour before serving, shred chicken with a fork and let sit in sauce.
- Serve hot in warm tortillas.