Slow Cooker Queso Chicken Tacos Recipe

Introduction

Slow Cooker Queso Chicken Tacos are a delicious and easy way to bring bold flavors to your dinner table. Tender chicken cooks slowly with creamy queso and mild spices, making perfect tacos that everyone will love. This recipe requires minimal prep and lets your slow cooker do all the work.

Ingredients

• 2-3 pounds boneless skinless chicken breasts (4 medium-sized chicken breasts)
• 1 ounce package mild taco seasoning (or use homemade taco seasoning)
• 10 ounce can mild diced tomatoes and green chilies (with juice)
• 4 ounce can diced green chiles
• 1 tsp kosher salt
• ½ tsp cracked black pepper
• 15 ounce container salsa con queso
• Street taco size flour tortillas
• Shredded lettuce, sour cream, diced tomatoes, and chopped cilantro (optional garnish)

Instructions

1. Step 1: Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray.
2. Step 2: Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.
3. Step 3: Sprinkle the taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts.
4. Step 4: Pour the 10-ounce can of diced tomatoes and green chilies and the 4-ounce can of green chiles over the seasoned chicken breasts. Cook on high for 4 hours.
5. Step 5: Once the chicken has finished cooking, use two forks to shred the chicken breasts directly in the slow cooker.
6. Step 6: Pour the container of salsa con queso over the shredded chicken and stir to thoroughly combine. Use less queso if you prefer a milder sauce.
7. Step 7: Serve the queso chicken mixture in the flour tortillas. Garnish with shredded lettuce, diced tomatoes, chopped cilantro, and sour cream if desired.

Tips & Variations

• For extra heat, add a diced jalapeño or use a spicy salsa con queso.
• Swap out flour tortillas for corn tortillas or crispy taco shells for different textures.
• Add a squeeze of fresh lime juice before serving to brighten flavors.
• Use rotisserie chicken to speed up the prep if short on time.

Storage

Store any leftover queso chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, stirring occasionally to keep the queso creamy. The chicken mixture can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay extra juicy. Adjust the cooking time if needed as thighs can sometimes cook faster.

Is it possible to make this recipe on low instead of high?

Yes, you can cook the chicken on low for 6-7 hours. This slower cooking method will yield tender chicken but requires additional time.

Slow Cooker Queso Chicken Tacos Recipe

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★★★★★

4.7 from 118 reviews

• Author: Charlotte
• Total Time: 4 hours 10 minutes
• Yield: 8–10 tacos 1x

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Description

This Slow Cooker Queso Chicken Tacos recipe features tender, flavorful shredded chicken cooked slowly with mild taco seasoning, diced tomatoes with green chilies, and creamy salsa con queso. Perfectly served in street taco-sized flour tortillas and garnished with fresh lettuce, tomatoes, cilantro, and sour cream, these tacos are an easy and delicious weeknight meal that brings comfort and zest with minimal effort.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2–3 pounds boneless skinless chicken breasts (about 4 medium-sized chicken breasts)
• 1 ounce package mild taco seasoning (or homemade taco seasoning)
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper

Canned Ingredients

• 10 ounce can mild diced tomatoes and green chilies (with juice)
• 4 ounce can diced green chiles
• 15 ounce container salsa con queso

To Serve

• Street taco size flour tortillas
• Shredded lettuce (optional garnish)
• Sour cream (optional garnish)
• Diced tomatoes (optional garnish)
• Chopped cilantro (optional garnish)

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Instructions

1. Prepare the slow cooker: Lightly spray the inside of a 5-6 quart slow cooker with nonstick cooking spray to prevent sticking.
2. Add the chicken: Place the boneless skinless chicken breasts evenly at the bottom of the slow cooker.
3. Season the chicken: Sprinkle the taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts to infuse flavor.
4. Add tomatoes and chilies: Pour the entire 10-ounce can of diced tomatoes and green chilies along with the 4-ounce can of diced green chiles over the seasoned chicken.
5. Cook the chicken: Cover and cook on high for 4 hours until the chicken is tender and fully cooked through.
6. Shred the chicken: Using two forks, shred the chicken inside the slow cooker to create juicy, pull-apart pieces.
7. Add queso salsa: Pour the 15-ounce container of salsa con queso over the shredded chicken and stir well to thoroughly combine. Use less queso if you prefer a lighter coating.
8. Serve: Spoon the queso chicken mixture into street taco-sized flour tortillas and garnish with shredded lettuce, diced tomatoes, chopped cilantro, and sour cream as desired. Enjoy warm.

Notes

• You can substitute mild taco seasoning with a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
• If you prefer a spicier kick, use medium or hot diced green chilies or add jalapeños.
• For a lower-carb option, serve the queso chicken in lettuce wraps instead of flour tortillas.
• Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
• If you do not have salsa con queso, a creamy cheese sauce or melted Velveeta can be used as a substitute.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Slow Cooker Chicken Tacos, Queso Chicken, Easy Taco Recipe, Slow Cooker Mexican, Shredded Chicken Tacos