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Slow Cooker Queso Chicken Tacos Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Slow Cooker Queso Chicken Tacos recipe offers a deliciously cheesy and flavorful twist on traditional chicken tacos. Tender chicken breasts are slow-cooked with taco seasoning, Rotel tomatoes, green chiles, and chicken broth, then shredded and mixed with creamy salsa con queso for a rich, comforting filling. Perfect for an easy weeknight dinner or casual gathering, these tacos are served with crispy taco shells or warm tortillas and customizable toppings.

Ingredients

Scale

Chicken Mixture

  • 2 pounds boneless, skinless chicken breast
  • 1 packet taco seasoning
  • 1/2 cup chicken broth
  • 1 can Rotel (Original flavor or Rotel with lime juice and cilantro), 10 ounces
  • 1 (4 ounce) can chopped green chiles

Queso Sauce

  • 3/4 cup salsa con queso

Serving

  • Crispy taco shells or flour tortillas, heated according to package directions
  • Toppings of choice: sour cream, chopped tomato, shredded lettuce, etc.

Instructions

  1. Prepare the chicken: Place the boneless, skinless chicken breasts into a large slow cooker. Evenly sprinkle the packet of taco seasoning over the chicken to coat well.
  2. Add liquids and chiles: In a medium mixing bowl, combine the chicken broth, Rotel tomatoes (with their juices), and chopped green chiles. Pour this mixture over the seasoned chicken in the slow cooker.
  3. Slow cook the chicken: Cover the slow cooker and cook the chicken on low heat for 6 to 8 hours, or on high heat for 4 to 6 hours, until the chicken is fully cooked through and tender enough to shred easily with a fork.
  4. Shred the chicken: Using a ladle, scoop out all the cooking liquid from the slow cooker into a separate bowl and set aside. Use two forks to shred the chicken directly in the slow cooker.
  5. Add queso sauce: Stir the salsa con queso and 1/2 cup of the reserved cooking liquid into the shredded chicken. Cover the slow cooker again and cook on high for an additional 20 minutes until heated through and well combined.
  6. Serve the tacos: Spoon the cheesy shredded chicken into crispy taco shells or warmed flour tortillas. Add your favorite toppings such as sour cream, chopped tomato, and shredded lettuce, then serve immediately.

Notes

  • You can substitute Rotel with diced tomatoes and jalapeños if Rotel is unavailable.
  • For spicier tacos, add extra chopped green chiles or a splash of hot sauce.
  • If you prefer a thicker queso mixture, reduce the reserved cooking liquid before adding it back.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use gluten-free tortillas or taco shells to make this recipe gluten free.
  • Chicken thighs can be used instead of breasts for a juicier result.

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Find it online: https://comfortmealsmadeeasy.com/slow-cooker-queso-chicken-tacos-recipe/