Description
This Slow Cooker Queso Chicken Tacos recipe is a delicious and easy-to-make meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with taco seasoning and diced tomatoes, then combined with creamy Mexican cheese dip for a flavorful filling. Serve the cheesy, shredded chicken in tortillas or taco shells with your favorite toppings for a crowd-pleasing dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 1 (10-oz) can Rotel diced tomatoes and green chilies
Cheese
- 1 1/2 cups Mexican cheese dip (refrigerated or jarred)
Instructions
- Prepare the slow cooker: Place the chicken breasts evenly in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning over the chicken, then pour the can of Rotel diced tomatoes and green chilies on top.
- Cook the chicken: Cover the slow cooker with the lid and cook on LOW heat setting for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks until finely pulled apart.
- Combine with cheese dip: Return the shredded chicken to the slow cooker and stir in the Mexican cheese dip until the mixture is creamy and well combined.
- Serve: Spoon the queso chicken mixture into warm tortillas or hard taco shells. Add your favorite taco toppings such as lettuce, sour cream, salsa, or avocado, and enjoy!
Notes
- For a spicier version, add extra diced jalapeños or use a spicy cheese dip.
- Leftovers can be refrigerated for up to 3 days and make great quesadillas or nachos.
- If you don’t have Rotel, you can substitute with diced tomatoes and chopped green chilies.
- For thicker queso chicken, cook uncovered on LOW for an additional 15-20 minutes to reduce excess liquid before adding cheese dip.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
