Crockpot Fiesta Ranch Cream Cheese Chicken

A great and versatile recipe for tacos, enchiladas, burritos, etc.

This is another one of those recipes that just does not photograph well, but it tastes amazing. It's super versatile and you can use it in tacos, burritos, enchiladas, etc. We did tacos/burritos and used tomato, lettuce, cheese, and I did avocado ranch dressing too. It makes a good amount so it's great for a crowd or for meal prepping.

What you need:

• 2 Tbsp. water
• 2 lb. chicken breasts
• 1 Tbsp. olive oil
• 1 1/2 tsp. ground cumin
• 1 tsp. ancho chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. smoked paprika 
• 1 packet dry ranch seasoning mix (or 3 Tbsp. homemade)
• 8 oz. cream cheese, cubed
• Hot sauce
  

Directions:

1. In a slow cooker, add water.
2. In a small bowl, whisk together oil, cumin, chili powder, garlic, onion powder, salt, oregano, and paprika.
3. Rub mixture on chicken and then put chicken and any leftover mixture into slow cooker.
4. Cook on HIGH for 2 to 4 hours or on LOW for 6 to 7 hours.
5. Remove to a cutting board and shred. Drain excess liquid from slow cooker and then add shredded chicken back to it.
6. Top with cubed cream cheese and sprinkle with ranch seasoning.
7. Cook on HIGH for 20 minutes.
8. Stir until cream cheese is combined and add hot sauce to taste.
9. Use as a filling for tacos, taquitos, burritos, enchiladas, etc.
   

Recipe from Carlsbad Cravings

Crockpot Fiesta Ranch Cream Cheese Chicken

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 2 Tbsp. water
• 2 lb. chicken breasts
• 1 Tbsp. olive oil
• 1 1/2 tsp. ground cumin
• 1 tsp. ancho chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. smoked paprika
• 1 packet dry ranch seasoning mix (or 3 Tbsp. homemade)
• 8 oz. cream cheese, cubed
• Hot sauce

Instructions

1. In a slow cooker, add water.
2. In a small bowl, whisk together oil, cumin, chili powder, garlic, onion powder, salt, oregano, and paprika.
3. Rub mixture on chicken and then put chicken and any leftover mixture into slow cooker.
4. Cook on HIGH for 2 to 4 hours or on LOW for 6 to 7 hours.
5. Remove to a cutting board and shred. Drain excess liquid from slow cooker and then add shredded chicken back to it.
6. Top with cubed cream cheese and sprinkle with ranch seasoning.
7. Cook on HIGH for 20 minutes.
8. Stir until cream cheese is combined and add hot sauce to taste.
9. Use as a filling for tacos, taquitos, burritos, enchiladas, etc.

Notes:

Recipe from Carlsbad Cravings