Slow Cooker Queso Chicken Tacos Recipe
Introduction
These slow cooker queso chicken tacos are a flavorful and easy Tex-Mex meal perfect for busy weeknights. The chicken cooks slowly in a creamy queso sauce, resulting in tender, juicy meat that makes for delicious taco filling.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (16 oz) jar queso dip
- 1 (10 oz) can diced tomatoes and green chiles, undrained
- 1 packet (1 oz) taco seasoning
- 1/2 cup low-sodium chicken broth
- 1/2 cup chopped fresh cilantro
- Taco shells or flour tortillas, for serving
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, avocado, jalapenos
Instructions
- Step 1: Place chicken breasts in a single layer at the bottom of the slow cooker. There is no need to pre-season the chicken.
- Step 2: In a medium bowl, stir together the queso dip, diced tomatoes and green chiles with all their liquid, taco seasoning, and chicken broth until smooth.
- Step 3: Pour the queso mixture evenly over the chicken in the slow cooker.
- Step 4: Cover with the lid and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
- Step 5: Remove the chicken and shred it on a cutting board using two forks into bite-sized pieces.
- Step 6: Return the shredded chicken to the slow cooker and stir to combine with the queso sauce. Fold in the fresh cilantro.
- Step 7: Spoon the filling into taco shells or warm tortillas and add your favorite toppings. Serve immediately.
Tips & Variations
- Swap chicken thighs for breasts to achieve richer, more tender results without changing the cooking time.
- If the sauce is too thin after shredding the chicken, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook uncovered on high for 15 to 20 minutes to thicken.
- Add diced jalapenos or a dash of hot sauce to the queso mixture before cooking for a spicier taco experience.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, warm gently on the stovetop or in the microwave until heated through, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs, but cooking time will increase. Make sure the chicken reaches an internal temperature of 165°F before shredding.
What type of queso dip should I use?
Use your favorite store-bought queso dip or homemade queso for best results. A mild to medium cheese dip works well to balance flavors.
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Slow Cooker Queso Chicken Tacos Recipe
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
These slow cooker queso chicken tacos are a flavorful, easy-to-make Tex-Mex dish featuring tender chicken cooked low and slow in a creamy queso sauce. Served in soft flour tortillas and topped with fresh cilantro and optional garnishes like avocado and sour cream, they make a delicious family-friendly meal.
Ingredients
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (16 oz) jar queso dip
- 1 (10 oz) can diced tomatoes and green chiles, undrained
- 1 packet (1 oz) taco seasoning
- 1/2 cup low-sodium chicken broth
- 1/2 cup chopped fresh cilantro
For Serving
- Taco shells or flour tortillas
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, avocado, jalapenos
Instructions
- Prepare the chicken: Place the chicken breasts in a single layer at the bottom of the slow cooker. There is no need to pre-season the chicken as the sauce will provide flavor.
- Make the queso sauce: In a medium bowl, combine the queso dip, undrained diced tomatoes and green chiles, taco seasoning, and chicken broth. Stir until the mixture is smooth and well blended.
- Add sauce to chicken: Pour the queso mixture evenly over the chicken in the slow cooker, ensuring the chicken is well covered.
- Cook the chicken: Cover with the lid and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily with a fork.
- Shred the chicken: Remove the chicken from the slow cooker and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Combine chicken and sauce: Return the shredded chicken to the slow cooker and stir gently to combine with the queso sauce. Fold in the chopped fresh cilantro.
- Serve the tacos: Spoon the creamy chicken filling into taco shells or warm flour tortillas. Add your preferred toppings such as shredded lettuce, diced tomatoes, sour cream, avocado, or jalapenos. Serve immediately for best flavor and texture.
Notes
- Chicken thighs can be used instead of chicken breasts for richer and more tender meat, with the same cook time.
- If the queso sauce is too thin after shredding the chicken, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker. Cook uncovered on high for 15 to 20 minutes until thickened.
- For spicier tacos, add diced jalapenos or a dash of hot sauce to the queso mixture before cooking.
- Leftover chicken filling can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Keywords: slow cooker queso chicken tacos, Tex-Mex chicken tacos, creamy chicken tacos, easy taco recipe, slow cooker recipes
