Slow Cooker Queso Chicken Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
