Description
These Slow Cooker Queso Chicken Tacos are cheesy, creamy, and bursting with Tex-Mex flavor. A stress-free, set-it-and-forget-it dinner the whole family will devour!
Ingredients
2 pounds boneless skinless chicken breasts or thighs
1 packet taco seasoning (or 2 tablespoons homemade blend)
1 can (10 oz) diced tomatoes with green chiles (like Rotel)
1 ½ cups prepared queso dip (store-bought or homemade)
½ cup chicken broth (optional, for thinner sauce)
Salt and pepper, to taste
Tortillas (flour or corn)
Optional Toppings:
Shredded lettuce
Avocado
Salsa
Cilantro
Sour cream
Pickled onions
Jalapeños
Fresh lime wedges
Optional Add-ins:
1 cup canned black beans, drained
1 cup frozen corn
Instructions
Layer ingredients: Add chicken to the bottom of the slow cooker. Sprinkle with taco seasoning. Pour in the diced tomatoes (with juices). Add black beans and corn if using.
Add queso: Pour the queso evenly over the chicken. Add broth if a thinner sauce is preferred.
Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and easily shreddable.
Shred and mix: Use two forks to shred the chicken in the slow cooker. Stir until coated in the creamy sauce.
Assemble tacos: Warm tortillas and fill with queso chicken. Top with your favorite toppings and a squeeze of lime.
Notes
You can use frozen chicken, but increase cook time by 1–2 hours.
This chicken is also delicious in burrito bowls, quesadillas, or over rice.
Leftovers store well in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg