Green Chile Creamy Chicken Taco Bowls

These taco bowls' are incredibly delicious and super easy thanks to the work of a slow cooker.
Prep 20 Minutes
Total Time 4 Hours 20 Minutes
Servings 8

Ingredient List

  • 3 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, drained
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 4 oz plain cream cheese
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • Make it FRESH toppings, as desired (see below)
Recipe Continues Below


  1. Spray 5-quart slow cooker with cooking spray. Place chicken breasts in slow cooker. Cover with tomatoes, taco seasoning mix and chiles. Cover; cook on High heat setting 3 1/2 hours or on Low heat setting 7 hours. Shred chicken. Place cream cheese over chicken. Cover; cook 30 minutes longer.
  2. Meanwhile, heat tortilla bowls and prepare toppings. Stir chicken mixture; portion into tortilla bowls, and serve with toppings.

Expert Tips

  • Ideas for Make it FRESH toppings: pickled red onion, diced avocado, diced tomatoes, sour cream, chopped fresh cilantro leaves.


  • 1 Taco Bowl Calories 240 (Calories from Fat 90);  Total Fat 10g (Saturated Fat 4 1/2g ,Trans Fat 0g);  Cholesterol 60mg;  Sodium 630mg;  Potassium 220mg;  Total Carbohydrate 17g (Dietary Fiber 0g ,Sugars 1g);  Protein 18g
  • % Daily Value: Vitamin A 10%;  Vitamin C 6%;  Calcium 6%;  Iron 8%
  • Exchanges: 1/2 Starch;  1/2 Other Carbohydrate;  2 1/2 Very Lean Meat;  1 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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