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.
Ingredients
Scale
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)
Instructions
- Prepare the slow cooker: Lightly spray the inside of a 5-6 quart slow cooker with nonstick cooking spray to prevent sticking.
- Add the chicken: Place the boneless skinless chicken breasts evenly at the bottom of the slow cooker.
- Season the chicken: Sprinkle the taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts to infuse flavor.
- 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.
- Cook the chicken: Cover and cook on high for 4 hours until the chicken is tender and fully cooked through.
- Shred the chicken: Using two forks, shred the chicken inside the slow cooker to create juicy, pull-apart pieces.
- 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.
- 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
