Description
Slow Cooker Queso Chicken Tacos are the ultimate easy dinner solution! Juicy chicken slow-cooked with diced tomatoes and queso dip creates a rich, cheesy filling perfect for stuffing into tortillas.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 packet taco seasoning or 2 tablespoons homemade blend
- 1 can (10 oz) diced tomatoes with green chiles (such as Rotel)
- 1 ½ cups prepared queso dip (store-bought or homemade)
- ½ cup chicken broth (optional, for thinner sauce)
- Salt and pepper to taste
- Tortillas (flour or corn)
- Toppings:
- shredded lettuce
- avocado
- salsa
- cilantro
- sour cream
- pickled onions
- jalapeños
- Optional add-ins:
- 1 cup canned black beans, drained
- 1 cup frozen corn
- Fresh lime wedges for serving
Instructions
1. Add chicken to the bottom of your slow cooker. Sprinkle with taco seasoning. Pour the can of diced tomatoes (with juices) over the top. If using black beans or corn, add them now.
2. Pour the queso evenly over the chicken. Add chicken broth if you want a looser sauce.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and shreddable.
4. Use two forks to shred the chicken directly in the slow cooker. Stir everything together so the chicken is fully coated in the queso mixture.
5. Warm your tortillas and fill them with the shredded queso chicken. Add toppings of your choice.
6. Finish with a squeeze of lime juice for brightness and dig in!
Notes
Customize these tacos with your favorite toppings or add-ins. Black beans and corn make great additions, and you can adjust the heat level with spicy salsa or jalapeños.
This recipe is perfect for meal prep—leftovers keep well and can be used in burritos, bowls, or quesadillas.
For a homemade queso, melt Velveeta with a bit of milk and diced green chiles or jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 425