Description
This Slow Cooker Queso Chicken Tacos recipe features tender, flavorful shredded chicken cooked in a creamy Mexican cheese dip and diced tomatoes with green chilies. Perfectly seasoned with taco seasoning and slow-cooked to meld the flavors, this dish makes a delicious and easy taco filling that pairs beautifully with your favorite tortillas or taco shells. Ideal for a simple weeknight dinner or casual gatherings, these tacos are a luscious blend of creamy, spicy, and cheesy comfort.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
Other Ingredients
- 1 (10-oz) can Rotel diced tomatoes and green chilies
- 1 1/2 cups Mexican cheese dip (refrigerated or jarred)
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of a 6-quart slow cooker. Evenly sprinkle the taco seasoning over the chicken, then pour the entire can of Rotel diced tomatoes and green chilies on top.
- Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, allowing the chicken to cook through and absorb the flavors from the seasoning and tomatoes.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them thoroughly using two forks until the pieces are fine and uniform. Return the shredded chicken back into the slow cooker.
- Mix in the Cheese: Stir the Mexican cheese dip into the slow cooker, combining it fully with the shredded chicken and allowing it to melt and create a rich, creamy queso mixture.
- Serve the Tacos: Spoon the queso chicken mixture into warm tortillas or crunchy taco shells. Add your preferred taco toppings such as lettuce, sour cream, salsa, or avocado to customize your tacos and enjoy immediately.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- Adjust the amount of taco seasoning according to your spice preference.
- Mexican cheese dip can be substituted with cream cheese mixed with shredded cheese for a homemade alternative.
- For a thicker queso chicken, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Mexican
