Creamy Chicken Crock Pot Tacos

This was so easy I could have done it in my sleep. You can even throw frozen chicken breasts into the slow cooker if you haven’t had time to thaw them out- just increase the cooking time. And the taste?? WHOA! These were so so so incredibly delicious that all my boys scarfed them up! Serve with your favorite tacos toppings; we used shredded lettuce, diced tomato, sliced black olives, shredded cheese, and diced avocado. Just serve it up in a 6-inch tortilla and enjoy!

crock pot chix tacos

Creamy Chicken Crock Pot Tacos

4-6 boneless, skinless chicken breasts

1/4 cup taco seasoning mix (1 pkg)

12 oz. jar of salsa

6 oz. container of mascarpone cheese*

1 (15 oz) can black beans, rinsed and drained

1. Spray crock pot with cooking spray and place chicken at the bottom.

2. Combine the taco seasoning with the salsa and pour over chicken. Stir to cover the chicken.

3. Put cover over crock pot and cook on high for 3 hours (if thawed) or on low for 5.

4. Shred chicken using two forks and return to crock pot. Add beans and let mixture heat through.

5. About 15-20 minutes before serving add in mascarpone cheese (*can use cream cheese) and beans. Combine well so cheese is melted and creamy, and beans get heated through.

Marvelous Mondays, Melt in Your Mouth Monday, What’d You Do This Weekend?, Simple Supper Tuesday, Tuesday’s Table, Tasty Tuesdays, In & Out of the Kitchen, Cast Party Wed., Wed Extravaganza, Wake Up Weds, Lovely Ladies, Thursday’s Treasures, Full Plate Thursday,  Weekend Potluck, Foodie Friday, TGIF, Flash Friday, Saturday Spotlight, Strut Your Stuff, Feed Me Friday, Super Saturday, Super Sunday, Random Recipe Roundup

Chocolate-Drizzled Cheesecake Cream Puffs

This was so easy. The boys love stuff like this (as do I) and I especially like the way it tastes just as good as what you can get from the bakery with a fraction of the cost. If you have these ingredients handy then you could whip up some at any time to feed that sweet tooth.

A few quick substitutes just in case you don’t keep cheesecake-flavored pudding around. The pudding can be replaced with vanilla-flavored, and the mascarpone can easily be subbed with regular cream cheese, though I would keep a few Tbsp of powdered sugar near by to taste and add as needed.

cream puff2

Cream Puffs

2 sheets puff pastry, thawed

6 oz. container of mascarpone cheese

1 pkg. cheesecake-flavored pudding

3/4 cup heavy cream

1/2 cup whole milk (+ a few more T for consistency)

3/4 cup chocolate chips, melted

cream puff1

1. Preheat oven to 375*.

2. Using a water-glass or cookie cutters, cut 9 large circles from each pastry sheet.

3. Place on parchment paper-lined baking sheet and bake for about 15 minutes. (I baked one sheet at a time; 9 puffs each sheet)

4. Mix together pudding mix and mascarpone cheese using a mixmaster with the whisk attachment.

5. Add in heavy cream and milk. Whisk until combined and smooth (you may need to add up to 2 T of extra milk here).

6. Let puffs cool and then slice each one carefully into two pieces wherever you find a natural split in the middle.

7. Place pudding mixture into a plastic baggie and cut a corner to pipe cream onto bottom halves of each pastry puff. Place tops on.

8. Melt chocolate slowly in microwave, stopping to stir every 30 seconds (should only take about a minute. The last bit will melt while stirring).

9. Put chocolate in plastic bag and cut a corner to drizzle over the tops of the puffs.

10. Allow about 20-30 minutes in the fridge so chocolate can set or enjoy right away 🙂

Marvelous Mondays, Melt in Your Mouth Monday, Random Recipe Round-Up, In & Out of the Kitchen, Tuesday’s Table, Simple Supper Tuesday, Tasty Tuesdays, Wednesday Extravaganza, Cast Party Wednesday, Thursday’s Treasures, Full Plate Thursday, Two Girls and a Party, What’s in Your Kitchen, Weekend Potluck, Foodie Friday, TGIF, Saturday Spotlight, Sharendipity, Super Sunday,


Random Recipe Roundup