Tuesday, June 16, 2015

Crock Pot Jalapeno Popper Chicken Tacos

It's been a while since I've used the Crock Pot to make tacos and this recipe is a favorite of the hubster. The last thing I want to do after a hectic day is spend a bunch of time in the kitchen preparing dinner which is why this is one of my favorite crazy day recipes. Easy to throw together and dinner is ready when you get home!

Crock Pot Jalapeno Popper Chicken Tacos
Makes 12 Tacos
Cal 120, Carbs 6.8, Fat 4.7, Fiber .5, Protein 10.5

1 lb chicken tenderloins
2 tsp. garlic powder
1 tbsp. chili powder
6 oz. jalapeno cream cheese
1/4 cup cooked and crumbled bacon or bacon bits
1/4 cup chopped pickled jalapeno
12 hard shell tacos
cilantro, chopped tomatoes, and additional cheese for toppings (If desired)

Arrange chicken in the bottom of the crock pot. Sprinkle with garlic and chili powder. Cover and cook on low 4 hours.

Slowly stir in the cream cheese and bacon. Continue cooking 15-20 minutes longer or until cream cheese is melted. Spoon chicken into taco shells and add any additional toppings of your choice.



  1. My husband would devour these! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  2. Congratulations!
    Your recipe is on The Top Ten for Full Plate Thursday this week. Hope you have a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen


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