These Slow Cooker Queso Chicken Tacos are creamy, cheesy, and packed with bold flavors! With tender shredded chicken, melty cheese, and zesty taco seasoning, they’re perfect for an easy family dinner or game-day feast.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can (10 oz) Rotel tomatoes with green chilies (undrained)
- ½ cup chicken broth
- 1 block (8 oz) cream cheese
- 1 cup shredded cheddar cheese
- 12 small taco-sized tortillas
Optional Toppings:
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Chopped cilantro
- Sliced jalapeños
Instructions
- Prep the Chicken: Place the chicken breasts in the slow cooker and sprinkle the taco seasoning evenly over the top.
- Add Ingredients: Pour the Rotel tomatoes (undrained) and chicken broth over the seasoned chicken.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks.
- Melt the Cheese: Stir in the cream cheese and shredded cheddar cheese until melted and smooth.
- Combine: Return the shredded chicken to the slow cooker, mixing well so it’s coated in the cheesy sauce.
- Assemble the Tacos: Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
- Serve & Enjoy: Add your favorite toppings and serve immediately!
Pro Tips & Variations
- For extra spice, use a spicy taco seasoning or add diced jalapeños.
- Swap the protein with shredded rotisserie chicken for a quicker version.
- Use flour or corn tortillas depending on your preference.
- Add black beans or corn for extra texture and flavor.
- Make it low-carb by serving over lettuce wraps instead of tortillas.
Serving Suggestions
Pair these tacos with:
- Mexican rice or cilantro-lime rice
- Refried or black beans
- A side of guacamole and tortilla chips
- A refreshing glass of horchata or a margarita
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Servings: 12 tacos
- Calories: 310 kcal per taco
FAQs
1. Can I use frozen chicken breasts?
Yes, but increase the cooking time by 1-2 hours on low to ensure they cook through safely.
2. Can I make this in an Instant Pot?
Yes! Cook on high pressure for 12 minutes, then quick-release the pressure before shredding the chicken.
3. What can I use instead of cream cheese?
Greek yogurt or sour cream can work as substitutes, though the texture will be slightly different.
4. Can I make this ahead of time?
Absolutely! Store the cooked mixture in an airtight container in the fridge for up to 3 days.
5. How do I reheat leftovers?
Reheat in a skillet over low heat or in the microwave in 30-second intervals until warmed through.
6. Can I freeze the queso chicken mixture?
Yes! Let it cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
7. What’s the best way to shred chicken?
Use two forks or a hand mixer for quick and easy shredding.
8. Can I use pre-cooked shredded chicken?
Yes! Reduce the cooking time to 1 hour on low to allow the flavors to meld.
9. What type of cheese works best?
Cheddar melts beautifully, but Monterey Jack, Pepper Jack, or a Mexican cheese blend also work well.
10. Are these tacos spicy?
Not really! But you can add extra heat by using spicy Rotel or adding cayenne pepper.
11. Can I make this with beef instead of chicken?
Yes! Swap chicken for shredded beef or ground beef, adjusting the cook time as needed.
12. Do I need to drain the Rotel tomatoes?
No, the liquid helps create the perfect sauce.
13. Can I make this dairy-free?
Yes! Use dairy-free cream cheese and shredded cheese alternatives.
14. What tortillas work best?
Flour tortillas hold up well, but corn tortillas add authentic flavor.
15. Can I add beans to the mix?
Yes! Black beans or pinto beans make a great addition.
16. How do I make this more low-carb?
Serve the queso chicken in lettuce wraps or over cauliflower rice.
17. Can I use bone-in chicken?
Yes, but you’ll need to remove the bones after cooking and shred the meat.
18. Can I add bell peppers or onions?
Definitely! Sautéed or slow-cooked peppers and onions add great flavor.
19. How do I prevent the cheese from clumping?
Cut the cream cheese into cubes and stir well once melted.
20. Can I serve this as a dip instead of tacos?
Yes! Serve the queso chicken with chips, crackers, or over nachos for a delicious dip.
These Slow Cooker Queso Chicken Tacos are the perfect blend of convenience and flavor. With minimal prep and a hands-off cooking process, this dish delivers creamy, cheesy, and seasoned goodness in every bite. Whether you’re making a weeknight dinner, feeding a crowd, or prepping for game day, this recipe is sure to be a hit!
The best part? You can customize the toppings to suit your taste, making every taco uniquely delicious. Give this recipe a try and let me know how it turns out!