Description
These slow cooker queso chicken tacos are a creamy, cheesy take on the classic taco. The chicken is cooked to perfection in the slow cooker with taco seasoning, diced tomatoes with green chiles, and chicken broth, then shredded and combined with a rich queso sauce. Perfect for Taco Tuesday or a weeknight dinner, this easy recipe is customizable with your favorite toppings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can diced tomatoes with green chiles
- 1 cup salsa con queso
- 1/2 cup chicken broth
- 8–10 soft flour tortillas
- Toppings: shredded lettuce, diced tomatoes, avocado slices, cilantro, lime wedges
Instructions
- Place chicken breasts in the slow cooker and sprinkle with taco seasoning.
- Pour diced tomatoes with green chiles and chicken broth over the chicken.
- Cook on low for 4-6 hours or high for 2-3 hours, until chicken reaches an internal temperature of 165°F.
- Remove chicken and shred it with two forks.
- Stir in salsa con queso and combine until chicken is coated in the creamy sauce.
- Warm tortillas and assemble tacos by filling each with the shredded chicken mixture.
- Top with your favorite toppings such as shredded lettuce, diced tomatoes, avocado slices, and a squeeze of lime.
Notes
- You can make this recipe ahead of time and store the shredded chicken and queso sauce in the refrigerator for up to 3-4 days.
- For a low-carb option, serve the chicken filling in lettuce wraps instead of tortillas.
- Feel free to adjust the heat by adding jalapeños or using a spicier salsa.
- Prep Time: 15 minutes
- Cook Time: 4 hours
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