Ingredients

The following ingredients have 6 Servings
  • 1 (14.5-ounce) can fire roasted tomatoes
  • 1/2 onion (, diced )
  • 3-4  chipotle peppers in adobe (, plus more if you like heat)
  • 1 teaspoon minced garlic
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon Kosher salt (, more to taste)
  • 2 pounds boneless, skinless chicken breasts
  • 4 ounces cream cheese (, softened )
  • 3 Tablespoons feta cheese
  • 1/2 lemon (, juiced )
  • Whole milk (, if needed)
  • Tortilla (, for serving)

Instruction

  • In the base of a blender, add the tomatoes, onion, peppers, garlic, taco seasoning, and salt. Pulse 3 to 5 times, or until combined.
  • In the bottom of a slow cooker, add the chicken. Pour the tomato mixture over the chicken.
  • Cook on low for 4 to 6 hours, or until the chicken is cooked through. Using 2 forks, shred the chicken. Stir and cook an additional 15 to 30 minutes. Turn crockpot to warm until ready to serve.
  • For the feta crema, stir the cream cheese, feta and lemon juice until smooth. Add milk to crema sauce as needed to thin it out.
  • Place the chicken in a tortilla and top with feta crema and your favorite toppings to serve.