These were such a hit! They have just enough spice to make them interesting without being too spicy. The sweetness of the corn balances the spice. And they’ve got cream cheese. What more can you ask for?
Bonus – they cook in the slow cooker!
Recently, I was asked to try out the new Philadelphia Spicy Jalapeño Cream Cheese as part of Kraft Foods and PHILADELPHIA Spicy Jalapeno blogger program. Cream Cheese is one of my favorite ingredients and I knew we would love this one. We did! The jalapeño and cream cheese are a perfect pair of contrasting flavors.
Here’s what you’ll need for the Creamy Jalapeño Chicken Tacos:
I wanted to add black beans too, but I was all out. If you’ve got some, feel free to put them in. I think it would be great. You can find more recipes at creamcheese.com.
Slow Cooker Creamy Jalapeño Chicken Tacos
- 2 lbs. chicken tenders
- 1 red bell pepper diced
- 1 onion diced
- 1 can corn drained
- 1 tsp. chili powder
- 1 Tbs. cumin
- 8 oz Spicy Jalapeño Cream Cheese
- Place all ingredients (except cream cheese) into the slow cooker.
- Cook on low for 7-8 hours or high for 5-6 hours.
- Stir, breaking up the chicken with the spoon.
- Spoon cream cheese into the slow cooker. Cover for a few minutes, allowing it to melt.
- Remove lid and stir cream cheese into chicken.
- Serve in tortillas.
PHILADELPHIA has been making cream cheese since 1872. It’s made in Beaver Dam, Wisconsin and Lowville, New York. All the milk is sourced from dairy cooperatives that are local to those two locations. The milk gets turned into cream cheese in just six days, so it’s always fresh. This means they only use limited preservatives and the brick variety of cream cheese has no preservatives. They also use real ingredients to flavor the cream cheese, from spicy jalapenos in the newest variety to crunchy pecans in the Honey Nut flavor.
This is a sponsored post. I have been compensated for my time, but all opinions are my own.