Slow Cooker Creamy Chicken Tacos

Ingredients
3-4 boneless skinless chicken breasts
1 (14.5 ounce) can fire roasted tomatoes (Muir Glen is my brand for these.)
1 (10 ounce) container Philadephia Cooking Crème – Santa Fe Flavor
1 (14.5 ounce) can black beans, drained and rinsed
Taco shells (soft and/or hand) and taco fixings

Instructions
1. Place all ingredients in slow cooker.  Cover and cook on LOW for 6 to 8 hours or until chicken shreds easily. 

2. Stir well and serve in taco shells with your favorite toppings such as lettuce, tomatoes, cheese, etc. 

Comments
This recipe is from A Year of Slow Cooking.  Slow cooker recipes tend to be ⁵⁰⁄₅₀ for me.  For some things, the slow cooker is amazing.  For others, not so much.  Sadly this recipe fell into the “not so much” category.  While this wasn’t bad, it didn’t seem very taco-y to us.  It seems like it worked better as a dip the following day and we also thought it might work as an enchilada filling.  But, regardless of those “it might works,” I doubt I’ll be making this again in the future. 

I don’t know what it is about slow cookers.  I’m pretty good at telling whether or not we’ll like a recipe just from reading it over, until you put a slow cooker into the equation!

Internet - A Year of Slow Cooking