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Slow Cooker Queso Chicken Tacos Recipe

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4.3 from 10 reviews

These Slow Cooker Queso Chicken Tacos offer a deliciously easy weeknight meal featuring tender shredded chicken slow-cooked with mild taco seasoning, diced tomatoes, and green chiles, all combined with creamy salsa con queso. Served in warm street taco-sized flour tortillas and garnished with fresh shredded lettuce, sour cream, diced tomatoes, and chopped cilantro, this recipe is perfect for a flavorful and comforting Mexican-inspired dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Ingredients

Chicken Mixture

  • 2–3 pounds boneless skinless chicken breasts (about 4 medium-sized chicken breasts)
  • 1 ounce package mild taco seasoning (or use homemade taco seasoning)
  • 10 ounce can mild diced tomatoes and green chilies (with juice)
  • 4 ounce can diced green chiles
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Queso Sauce

  • 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

  1. Prepare the Slow Cooker: Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray to prevent sticking and ensure easy cleanup.
  2. Layer the Chicken: Place the boneless skinless chicken breasts evenly at the bottom of the slow cooker.
  3. Season the Chicken: Sprinkle the mild taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts for balanced flavor.
  4. Add Tomatoes and Chiles: Pour the entire 10-ounce can of mild diced tomatoes and green chilies with juice, along with the 4-ounce can of diced green chiles, over the seasoned chicken breasts.
  5. Cook the Chicken: Cover the slow cooker and cook on high heat for 4 hours until the chicken is fully cooked and tender enough to shred.
  6. Shred the Chicken: Using two forks, shred the chicken breasts directly in the slow cooker, distributing the juices and flavors evenly.
  7. Combine with Queso: Pour the 15-ounce container of salsa con queso over the shredded chicken and stir thoroughly to combine. Adjust amount to preference if desired.
  8. Assemble Tacos: Warm the street taco-sized flour tortillas, then spoon the queso chicken mixture into each tortilla. Garnish with shredded lettuce, diced tomatoes, chopped cilantro, and sour cream as desired.

Notes

  • For a spicier option, substitute mild taco seasoning and chiles with medium or hot varieties as preferred.
  • You can prepare this recipe using chicken thighs instead of breasts for a juicier texture.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • To make this recipe gluten-free, substitute flour tortillas with corn tortillas that are certified gluten-free.
  • If you don’t have salsa con queso, melted cream cheese with a bit of salsa and shredded cheese can be used as an alternative.

Find it online: https://allcookedup.com/slow-cooker-queso-chicken-tacos-recipe/