Creamy Slow-Cooker Chicken Tortillas

Creamy Slow-Cooker Chicken Tortillas

Creamy Slow-Cooker Chicken Tortillas


  • 1 (15 oz.) can yellow corn
  • 1 (14 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) packet Old El Paso™ taco seasoning mix
  • 1 (10 oz.) packet ranch salad dressing and seasoning mix
  • 1 boneless skinless chicken breasts
  • 4 (4 oz.) can Old El Paso™ diced green chiles
  • 1 (8 oz.) package cream cheese
  • 1/4 cup cilantro, chopped
  • 8 Old El Paso™ flour tortillas, warmed


  • In the bowl of a 6-8 quart slow-cooker, combine chicken, ranch mix, Old El Paso™ taco seasoning, black beans, corn, green chilies and cream cheese. Give everything a little stir, cover and cook on Low for 6 hours or on High for 4 hours.
  • Once the chicken is done cooking, shred meat and toss with sauce in the slow-cooker. Next, add the cilantro and serve the shredded chicken over warmed tortillas.
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