Slow Cooker Queso Chicken Tacos

Creamy and cheesy, these slow cooker tacos are perfect for busy nights when you want a fun and flavorful dinner with minimal effort.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Dinner, Main Course, Taco Night

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds Boneless, skinless chicken breasts Thighs can also be used for a juicier option.
1 jar Queso dip Jarred or refrigerated; choose your favorite.
1 can Rotel or diced tomatoes with green chiles Use juice and all.
1 packet Taco seasoning Salt levels can vary, adjust according to taste.
12 tortillas Tortillas (corn or flour) Warm before serving.

Toppings

Shredded lettuce For crunch.
Diced red onion or pickled onions For a little bite.
Cilantro Freshness.
Jalapenos Fresh or pickled for heat.
Sour cream or Greek yogurt To cool it down.
Avocado or guacamole For extra creaminess.
Lime wedges Squeeze to brighten flavors.
Cotija or shredded cheese For extra cheesy goodness.
Crushed tortilla chips or chipotle mayo Optional fun topping for added texture.

Method

Preparation

Spray your slow cooker lightly for easier cleanup.
Add the chicken to the bottom and sprinkle taco seasoning over it.
Pour in the Rotel (juice and all) and spoon the queso on top.
Cover and cook on low for 4 to 6 hours, or until the chicken easily shreds.
Shred the chicken in the slow cooker and stir everything together to make a creamy taco filling.
Taste and adjust salt and heat as desired.

Serving

Warm tortillas before serving.
Set out toppings and let everyone build their own tacos.

Notes

If the queso chicken is thinner than desired, leave the lid slightly cracked on high for 15 minutes until it thickens up. Store leftovers in the fridge for up to 3 days or freeze with caution.