These Easy Slow Cooker Queso Chicken Tacos are super tasty and a breeze to make! Just toss chicken with cheese and spices in the slow cooker, and let it do all the work!
The best part? You can load these tacos with your favorite toppings! I always make sure to have plenty of guacamole on hand—it’s a must! 🥑
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe because they shred easily after cooking. If you’re looking for a healthier option, you can use chicken thighs instead; they stay moist during cooking.
Diced Tomatoes with Green Chiles: Ro*Tel is a classic choice here. If you can’t find it, feel free to use any canned diced tomatoes with green chiles, or just plain diced tomatoes and add some fresh jalapeños for heat!
Queso Dip: You can use store-bought queso cheese sauce for convenience, but homemade variations can be even tastier! Substitute with shredded cheese if you want a thicker texture. Just melt it later in the cooking process for a gooey finish.
Taco Shells: Corn taco shells add that great crunch. If you’re looking for a gluten-free option, these are great. For a twist, try soft tortillas or even lettuce wraps for a low-carb meal!
How Do I Ensure My Queso Chicken is Perfectly Shredded?
The key to shredding the chicken is to cook it until it’s tender. This usually takes around 5-6 hours on low or 2-3 hours on high in the slow cooker. Don’t rush the process!
- When it’s done, take the chicken out and let it rest for a few minutes. This makes it easier to handle.
- Use two forks to pull apart the chicken. It should fall apart easily. If it doesn’t, it likely needs a bit more cooking time.
- Mix the shredded chicken back into the sauce in the slow cooker to keep it juicy and flavorful.
Easy Slow Cooker Queso Chicken Tacos
Ingredients You’ll Need:
- For the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 (10 oz) can of diced tomatoes with green chiles (e.g., Ro*Tel)
- 1 cup queso dip or queso cheese sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Tacos:
- 8-10 corn taco shells
- 1 cup shredded lettuce
- 1 cup shredded cheddar and Monterey Jack cheese blend
- 1 medium tomato, diced
- Fresh cilantro, chopped
- Sour cream for topping (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and then 5-6 hours to cook on low. If you’re short on time, you can cook it on high for about 2-3 hours. After that, you just need a few minutes to assemble the tacos and enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts at the bottom of your slow cooker. This will ensure they cook evenly and soak up all the flavors!
2. Add the Tomatoes:
Carefully pour the can of diced tomatoes with green chiles over the chicken. This adds a delicious kick and some moisture.
3. Mix in the Queso:
Now, add the queso dip or cheese sauce on top of the chicken and tomatoes. This will make everything cheesy and creamy. Yum!
4. Season It Up:
Sprinkle chili powder, cumin, garlic powder, salt, and pepper evenly over the mixture. This is where the tacos get their flavor!
5. Let It Cook:
Cover the slow cooker and set it on low for about 5-6 hours, or on high for 2-3 hours. The chicken should be tender enough to shred easily when it’s done.
6. Shred the Chicken:
Once cooked, remove the chicken from the slow cooker. Use two forks to shred it into bite-sized pieces. Stir the shredded chicken back into the sauce to coat it well.
7. Warm the Taco Shells:
While the chicken rests, warm your taco shells according to the package instructions. This step adds to the crunchiness of the tacos!
8. Assemble the Tacos:
Take the warm taco shells and fill each with a portion of the queso chicken mixture. Don’t skimp—load them up!
9. Add Your Toppings:
Top the tacos with shredded lettuce, cheese blend, diced tomatoes, and plenty of fresh cilantro for a burst of flavor.
10. Serve and Enjoy:
If you like, add a dollop of sour cream on top for a creamy finish. Serve immediately and enjoy the deliciousness of your easy queso chicken tacos!
Enjoy your easy and creamy slow cooker queso chicken tacos!
FAQ for Easy Slow Cooker Queso Chicken Tacos
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken! Just add an extra hour to the cooking time. Make sure to check that the chicken is cooked to an internal temperature of 165°F (74°C) before shredding.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or microwave until heated through.
What Can I Use Instead of Queso Dip?
If you don’t have queso dip, you can substitute it with shredded cheese, like a combination of cheddar and Monterey Jack. Just add it towards the end of cooking to melt in for a similar creamy texture.
Can I Make This Recipe Spicier?
Absolutely! To add some heat, you can include diced jalapeños or use a spicier variety of diced tomatoes with green chiles. You could also sprinkle in some cayenne pepper or increase the chili powder to your taste!
