Slow Cooker Queso Chicken Tacos

image of Realistic top down mise en place boneless skinless chicken breasts taco seasoning Rotel diced tomatoes and green chiles salsa con queso diced green chiles chicken broth shredded lettuce sour cream avocado cilantro arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight

katya bou

Slow Cooker Queso Chicken Tacos

A simple, dump-and-go slow cooker recipe featuring tender chicken bathed in a creamy, spicy queso sauce, perfect for easy weeknight tacos that the whole family will love.

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Prep Time 5

Cook Time 8

Total Time 8 5

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Queso Chicken Filling

2.5 lbs Boneless, skinless chicken breasts Thighs can be substituted for richer flavor
1 packet Taco seasoning About 1 ounce, low-sodium preferred if desired
1 can Rotel diced tomatoes and green chiles 10-ounce can, undrained, mild or hot depending on spice preference
1 jar Salsa con queso 15-ounce jar, Velveeta-style or similar for creaminess
1/4 cup Chicken broth Optional, for extra moisture if slow cooker runs hot

Equipment

Slow Cooker

Method

Prepare the Ingredients

Place the chicken breasts evenly in the bottom of your slow cooker.
Sprinkle the taco seasoning packet directly over the chicken. Pour in the undrained can of Rotel tomatoes and green chiles. Spoon the salsa con queso evenly over the top.
If the mixture looks dry, pour in the 1/4 cup of chicken broth.
Cover the slow cooker tightly with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly with the melted cheese sauce to create a creamy, thick filling.
Serve the filling in warm corn or flour tortillas, topped with your favorite garnishes such as shredded lettuce, sour cream, avocado, cilantro, and lime juice.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20g

Notes

For creamier results, stir in 4 ounces of cubed cream cheese during the last 30 minutes of cooking. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much.

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