Name: Slow Cooker Queso Chicken Tacos Recipe
Prep time: 10 min
Cook time: PT-491715H45M55S
Total time: PT-491715H45M55S
Cuisine: Mexican
Ingredients: 2 pounds boneless skinless chicken breasts; 1 (1-oz) package taco seasoning; 1 (10-oz) can Rotel diced tomatoes and green chilies; 1 1/2 cups Mexican cheese dip (refrigerated or jarred); Tortillas or hard taco shells; Favorite taco toppings (such as lettuce, sour cream, salsa, avocado, cilantro, etc.)

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Introduction

These Slow Cooker Queso Chicken Tacos are a simple, flavorful meal perfect for busy days. Tender chicken cooks low and slow with taco seasoning and tomatoes, then gets mixed with creamy cheese dip for a delicious filling.

A white bowl filled with shredded queso chicken mixed with bits of red tomatoes and sprinkled with green cilantro leaves sits in the center. To its top right, a small white bowl holds bright orange shredded cheddar cheese. On the left side, a stack of three white soft tortillas is leaning against each other. Fresh green jalapeños, sliced and whole, along with chopped pink tomatoes and more green cilantro leaves, are placed beside the bowls on a white marbled surface. A silver fork is visible at the bottom right edge of the image, and a woman's hand is lightly touching the edge of the bowl of shredded chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts
1 (1-oz) package taco seasoning
1 (10-oz) can Rotel diced tomatoes and green chilies
1 1/2 cups Mexican cheese dip (refrigerated or jarred)

Instructions

Step 1: Place chicken breasts in a 6-quart slow cooker. Sprinkle the taco seasoning evenly over the chicken, then top with the can of Rotel diced tomatoes and green chilies.
Step 2: Cover and cook on LOW for 4 to 6 hours, until the chicken is tender and easily shreddable.
Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the Mexican cheese dip until well combined.
Step 4: Serve the cheesy chicken mixture warm with tortillas or hard taco shells and your favorite taco toppings.

Tips & Variations

For extra spice, add a pinch of cayenne pepper or use a spicy variety of cheese dip.
Use rotisserie chicken if short on time, then just mix with seasoning and cheese dip without slow cooking.
Top tacos with fresh cilantro, diced onions, and a squeeze of lime for added freshness.
If you prefer less liquid, drain the tomatoes slightly before adding to the slow cooker.

Storage

Store leftover queso chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring to keep the cheese sauce smooth. This filling also freezes well—just thaw completely before reheating.

How to Serve

The image shows a close-up of a white bowl filled with shredded chicken mixed with a creamy orange cheese sauce, bits of tomato, and some green cilantro leaves on top, placed on a white marbled surface. To the top left of the bowl, there are three stacked white tortillas, soft and slightly browned. Behind the tortillas, there is a small white bowl filled with shredded cheddar cheese. To the right of the chicken bowl, there are sliced green jalapeños, whole jalapeños, and small diced pink pieces possibly ham or bacon, all on the white marbled surface. Fresh cilantro leaves are scattered on the left side near the tortillas, and a silver fork lies on the bottom right near the jalapeños. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and tend to be juicier and more flavorful. Adjust cooking time if needed, but 4 to 6 hours on low usually works well.

What kind of cheese dip should I use?

Choose a creamy Mexican-style cheese dip, either refrigerated in the dairy section or jarred queso from the Mexican foods aisle. Mild or spicy both work depending on your taste preference.