Creamy Chicken Tacos
This creamy chicken taco recipe is rich, flavorful, and endlessly versatile. Make it with chicken breasts or a jackfruit vegetarian option, and enjoy it in tacos, burritos, over rice, or as a burrito bowl. Perfect for game day or a cozy night in.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or 1 can jackfruit, drained and rinsed
- 1 (16 oz) jar salsa (about 2 cups – home-canned if you have it)
- 1 packet taco seasoning (or 3 tablespoons homemade)
- 1 packet ranch seasoning
- 1 ½ cups canned beans (black beans, northern white beans, or your favorite)
- 4 oz block cream cheese, cubed
- Optional: 1 cup frozen or canned corn, drained
- Tortillas, rice, or toppings of choice for serving
Instructions
- Place chicken or jackfruit in the bottom of a cast-iron Dutch oven or slow cooker.
- Sprinkle taco seasoning and ranch seasoning over the top.
- Pour salsa evenly over the mixture.
- Cover and cook on low for 4–6 hours (or high for 2–3 hours) until chicken is cooked through and tender.
- Add cubed cream cheese, beans, and optional corn. Stir until cream cheese is melted and everything is combined.
- If using chicken, shred it with two forks right in the pot.
- Serve warm in tortillas, over rice, or however you like.