Slow Cooker Queso Chicken Tacos Recipe

Introduction

These Slow Cooker Queso Chicken Tacos are a simple, flavorful meal perfect for busy weeknights. Tender shredded chicken is combined with creamy Mexican cheese dip and zesty tomatoes for a delicious taco 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 top with the can of Rotel diced tomatoes and green chilies.
2. Step 2: Cover and cook on LOW for 4 to 6 hours, until the chicken is fully cooked and tender.
3. Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, then stir in the Mexican cheese dip until well combined and heated through.
4. Step 4: Serve the queso chicken mixture with warm tortillas or hard taco shells and your favorite taco toppings such as lettuce, sour cream, or avocado.

Tips & Variations

• For extra spice, add a diced jalapeño or a dash of hot sauce when mixing in the cheese dip.
• Use shredded rotisserie chicken to reduce cooking time.
• Try using different cheese dips like queso blanco or pepper jack for unique flavors.
• If you prefer a thicker filling, remove the lid during the last 30 minutes to allow some liquid to evaporate.

Storage

Store leftover queso chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through, adding a splash of water or broth if needed to loosen the mixture.

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 often stay moister, but cooking times may vary slightly.

Can I make this recipe without a slow cooker?

Absolutely. You can cook the chicken with the seasoning and tomatoes in a covered pot over low heat until tender, then shred and mix with cheese dip on the stove.

Slow Cooker Queso Chicken Tacos Recipe

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★★★★★

4.8 from 128 reviews

These Slow Cooker Queso Chicken Tacos combine tender shredded chicken with creamy Mexican cheese dip and zesty tomatoes for an easy, flavorful meal. Perfect for busy days, this recipe uses a slow cooker to effortlessly make juicy taco filling that pairs wonderfully with your favorite taco shells and toppings.

• Author: Lila
• 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: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless skinless chicken breasts

Seasoning

• 1 (1-oz) package taco seasoning

Additional Ingredients

• 1 (10-oz) can Rotel diced tomatoes and green chilies
• 1 1/2 cups Mexican cheese dip (refrigerated or jarred)

Instructions

1. Prepare the slow cooker: Place the boneless skinless chicken breasts into a 6-quart slow cooker. Evenly sprinkle the chicken with the taco seasoning packet, then pour the can of Rotel diced tomatoes and green chilies over the top.
2. Cook the chicken: Cover the slow cooker with the lid and cook on the LOW setting for 4 to 6 hours until the chicken is fully cooked and tender enough to shred.
3. Shred the chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the slow cooker.
4. Add cheese dip: Stir in 1 1/2 cups of Mexican cheese dip into the shredded chicken in the slow cooker until well combined and heated through.
5. Serve: Spoon the queso chicken mixture into warmed tortillas or hard taco shells. Top with your favorite taco toppings such as lettuce, tomatoes, sour cream, or cilantro as desired. Serve immediately.

Notes

• Cooking time may vary depending on your slow cooker; chicken is done when it reaches an internal temperature of 165°F and is tender.
• For a spicier option, use hot Mexican cheese dip or add additional chili powder to seasoning.
• This recipe is perfect for meal prepping or feeding a crowd — leftovers store well in the refrigerator for up to 3 days.
• Serve with classic taco toppings like shredded lettuce, diced tomatoes, guacamole, sour cream, or jalapeños.
• Use corn tortillas to keep the recipe gluten free, or flour tortillas for a softer taco shell.

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