Step 1: Start by placing your chicken breasts in the slow cooker. It’s essential to ensure they’re evenly spaced for even cooking.
Step 2: Next, add the Rotel tomatoes, garlic powder, onion powder, and cilantro. Stir everything well to ensure the chicken is coated in the flavorful mixture.
Step 3: Cover the slow cooker with its lid and set it to cook for about 5 to 6 hours on low heat. Keep an eye on it; you're looking for the chicken to become tender enough to shred easily with two forks.
Step 4: Once the cooking time is up, remove the chicken from the slow cooker and transfer it to a large bowl. Use two forks to shred it into chunks. The chicken should be beautifully moist and flavorful.
Step 5: Return the shredded chicken back to the slow cooker. Give it a good stir to combine with the remaining juices and spices.
Step 6: Add the cream cheese and lime juice to the slow cooker. Cover it again and let it sit for a little while to allow the cream cheese to soften and melt into the mixture.
Step 7: While the cream cheese melts, take a frying pan and heat the butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent, which should take about 4 to 5 minutes.
Step 8: Once the onion is ready, add it to the slow cooker, stirring everything together to incorporate the flavors.
Step 9: Now, it’s time to serve! Warm some flour or corn tortillas to create your tacos. Spoon generous amounts of the chicken mixture onto each tortilla.
Step 10: Finally, top with shredded Colby jack cheese and any other preferred toppings like extra cilantro or a squeeze of lime. Enjoy your delicious Creamy Slow Cooker Chicken Tacos!
