Name: Slow Cooker Queso Chicken Tacos Recipe
Prep time: 10 min
Cook time: PT-491716H8M20S
Total time: PT-491716H8M20S
Cuisine: Tex-Mex
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), such as Gordo’s or Pancho’s White Queso dip

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Introduction

Slow Cooker Queso Chicken Tacos are a delicious and easy meal perfect for busy weeknights. Tender chicken cooked slowly with taco seasoning and tomatoes, then mixed with creamy queso dip creates a flavorful filling for your tacos. Serve with your favorite toppings for a crowd-pleasing dinner.

A white bowl filled with shredded chicken mixed with a creamy, light orange queso sauce and visible small pieces of green herbs and red tomatoes, topped with a few fresh cilantro leaves. To the upper left of the bowl, there are soft white corn tortillas stacked neatly. To the upper right, there is a small pile of chopped green lettuce, sliced jalapeño rings, and diced red tomatoes. The items are placed on a white marbled surface, and a woman's hand is visible reaching towards the tortillas. 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 ½ cups Mexican cheese dip (refrigerated or jarred)

Instructions

Step 1: Place the 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 the slow cooker and cook on LOW for 4 to 6 hours, until the chicken is tender and cooked through.
Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Step 4: Stir in the Mexican cheese dip until well combined and heated through.
Step 5: Serve the queso chicken warm with tortillas or hard taco shells and your favorite taco toppings.

Tips & Variations

If there is too much liquid in the slow cooker after cooking, drain some out before shredding the chicken for a thicker filling.
Adjust the amount of cheese dip to your preference for a creamier or less rich taco filling.
Try adding black beans or corn to the slow cooker for extra texture and flavor.
Use homemade taco seasoning for a personalized taste — see this recipe for guidance.

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 until warmed through. You can also freeze the chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with shredded chicken mixed with melted cheese and small tomato pieces, topped with a few cilantro leaves. To the top left of the bowl, there are soft white tortillas stacked neatly. Along the upper right edge of the image, there are fresh green lettuce leaves, whole green jalapeños, sliced jalapeños, and diced red tomatoes, all placed on a wooden board, which is sitting on a white marbled surface. A silver fork rests next to the bowl on the right side. The scene has bright natural light, giving it a fresh and inviting look. 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 well and can add extra moisture and flavor. Adjust cooking time if needed to ensure they’re tender.

What type of queso dip is best?

Mexican cheese dip can be found refrigerated or jarred in most stores. Brands like Gordo’s or Pancho’s White Queso dip are popular choices. You can also make your own queso dip if you prefer.