Slow Cooker Chicken Tacos

• 1- 1/2 pound Chicken Breasts, Boneless, Skinless
• 8 ounces, fluid Can, Enchilada Sauce
• 4 teaspoons Taco Seasoning
• 1/2 teaspoons Tabasco Sauce
• 18 teaspoons Pepper
• 2 ounces, fluid Cream Cheese
• 1 cup Grated Sharp Cheddar Cheese
• 8 whole Whole Wheat Soft Shell Tacos

1. Toss chicken in a slow cooker with enchilada sauce, taco seasoning, Tabasco sauce, and pepper.
2. Cook on low for 5-7 hours, until chicken is easily shredded with 2 forks.
3. After shredding, stir in cream cheese and cheddar until melted.
4. Serve with soft shell tacos and desired toppings such as tomatoes, lettuce, green pepper, red onion, salsa, sour cream, guacamole, etc.

chicken breasts, enchilada sauce, tabasco sauce, pepper, fluid cream cheese, cheddar cheese, whole wheat soft shell tacos

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-tacos/ (may not work)