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It’s the cream cheese that takes this chicken/salsa combo to a whole other level. And the pan-fried tortillas don’t hurt anything either! Don’t skip the cucumber/cilantro topping—that little bit of crunch is everything. Pair with guac and chips and you’ll be in Taco Tuesday heaven!
Cover the bottom of a slow cooker with about ¼-inch water, add chicken and cook for 3½ hours or until shreddable. Set aside and remove all liquids from the pot. Place chicken back in the pot.
If cooking with an instant pot, cover the bottom with ¼-inch water and cook on high pressure for 32 minutes. Allow the pressure cooker to release naturally for 6 minutes. Then release the remaining pressure.
Shred chicken. Add salsa and cream cheese and cook on low heat until blended.
Spray tortillas with extra virgin olive oil and pan fry until golden. Slice cucumbers and chop cilantro.
Fill tortilla with the crack chicken and garnish with cucumbers and cilantro.
“Shotgun” Bo Weichel is known for his healthy recipes from simple to fancy as well as his sporting clay prowess.
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With hot honey apricot chutney
