Description
These Slow Cooker Queso Chicken Tacos are packed with juicy shredded chicken, creamy queso sauce, and bold Tex-Mex flavors. Perfect for a quick and easy weeknight dinner, meal prep, or a crowd-pleasing dish, this recipe requires minimal prep—just dump everything in your slow cooker and let it work its magic!
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 packet (1 oz) taco seasoning
- 1 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 4 oz cream cheese, softened
For the Queso Sauce:
- 1 ½ cups queso blanco or Velveeta, cubed
- ½ cup shredded Monterey Jack or Mexican blend cheese
For Serving:
- 8 small tortillas (corn or flour)
- Toppings: Fresh cilantro, diced avocado, jalapeños, sour cream, lime wedges
Instructions
1️⃣ Prepare the Chicken: Place chicken in the slow cooker, season with taco seasoning, add Rotel and broth, and top with cream cheese (do not mix).
2️⃣ Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
3️⃣ Shred & Add Queso: Shred chicken in the slow cooker, then stir in queso blanco and shredded cheese until smooth. Let thicken on WARM for 10-15 minutes.
4️⃣ Assemble Tacos: Warm tortillas, fill with queso chicken, and top with cilantro, avocado, jalapeños, and lime juice.
Notes
- For a spicier kick, add ½ teaspoon cayenne pepper or diced chipotle peppers.
- For a thicker queso sauce, reduce broth to ¾ cup.
- Low-carb option: Swap tortillas for lettuce wraps or serve over cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4 servings
Keywords: Slow Cooker Queso Chicken Tacos, creamy chicken tacos, crockpot queso chicken, Tex-Mex slow cooker tacos, shredded queso chicken