Slow Cooker Queso Chicken Tacos Recipe

Introduction

These Slow Cooker Queso Chicken Tacos are a delicious and easy meal perfect for busy weeknights. Tender chicken simmers slowly with taco seasoning and cheesy queso for a flavorful filling that everyone will love.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 (1-oz) package taco seasoning
• 1 (10-oz) can Rotel diced tomatoes and green chilies
• 1 1/2 cups Mexican cheese dip (refrigerated or jarred)

Instructions

1. Step 1: Place the chicken breasts in a 6-quart slow cooker. Sprinkle the taco seasoning evenly over the chicken, then pour the can of diced tomatoes and green chilies on top.
2. Step 2: Cover the slow cooker and cook on LOW for 4 to 6 hours, until the chicken is tender and cooked through.
3. Step 3: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the Mexican cheese dip until well combined.
4. Step 4: Serve the cheesy chicken mixture in warm tortillas or hard taco shells. Add your favorite taco toppings like lettuce, sour cream, or salsa if desired.

Tips & Variations

• For extra spice, add a diced jalapeño or a pinch of cayenne pepper along with the taco seasoning.
• You can substitute shredded rotisserie chicken to reduce cooking time.
• Use pepper jack cheese dip for a slightly spicier flavor.
• Serve with fresh cilantro and lime wedges for a bright, fresh finish.

Storage

Store leftover queso chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, stirring occasionally. If the mixture thickens too much, add a splash of water or broth to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can start with frozen chicken breasts, but increase the cooking time to about 6 to 8 hours on LOW to ensure the chicken cooks through and becomes tender.

What can I use instead of Mexican cheese dip?

If you don’t have Mexican cheese dip, you can substitute with cream cheese mixed with shredded cheddar and Monterey Jack cheeses, warmed slightly to create a creamy texture.

Slow Cooker Queso Chicken Tacos Recipe

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★★★★★

4.9 from 57 reviews

This Slow Cooker Queso Chicken Tacos recipe offers a deliciously easy and cheesy way to enjoy tender shredded chicken infused with taco seasoning and flavorful diced tomatoes. Slow-cooked to perfection, the chicken is mixed with creamy Mexican cheese dip and served in tortillas or hard taco shells for a perfect family meal or casual dinner.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 10 minutes to 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Tacos
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 pounds boneless skinless chicken breasts
• 1 (1-oz) package taco seasoning
• 1 (10-oz) can Rotel diced tomatoes and green chilies

Cheese Dip

• 1 1/2 cups Mexican cheese dip (refrigerated or jarred)

Instructions

1. Prepare the Slow Cooker: Place the chicken breasts into a 6-quart slow cooker, ensuring they lay flat for even cooking. Sprinkle the taco seasoning evenly over the chicken, then pour the Rotel diced tomatoes and green chilies on top without stirring.
2. Slow Cook the Chicken: Cover the slow cooker with its lid and cook on the LOW setting for 4 to 6 hours, allowing the chicken to become tender and infused with the seasoning and tomatoes.
3. Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and use two forks to shred the meat finely. Return the shredded chicken to the slow cooker.
4. Add Cheese Dip and Mix: Stir in the 1 1/2 cups of Mexican cheese dip into the shredded chicken, mixing well until the cheese is fully incorporated and the mixture is creamy.
5. Serve: Spoon the queso chicken mixture into warmed tortillas or hard taco shells, and add your favorite taco toppings such as lettuce, sour cream, salsa, or avocado slices.

Notes

• Use a 6-quart slow cooker for best results to allow enough space for all ingredients.
• Adjust cooking time slightly depending on your slow cooker and chicken thickness; chicken is done when it shreds easily.
• For extra spice, add jalapeños or a pinch of cayenne pepper.
• To make it gluten free, ensure taco seasoning and tortillas are certified gluten free.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: slow cooker chicken tacos, queso chicken, shredded chicken tacos, easy taco recipe, Mexican chicken recipe