Slow Cooker Queso Chicken Tacos are a weeknight dinner game-changer, offering a wonderfully cheesy, tender chicken filling that’s incredibly simple to prepare in your slow cooker. This recipe is perfect for busy families looking for a delicious and fuss-free meal solution that the whole crew will love.
Key Ingredients for Slow Cooker Queso Chicken Tacos
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (8-ounce) block cream cheese, cut into cubes
- 1 (1-ounce) packet taco seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup chicken broth (or water)
- 1 cup shredded Monterey Jack cheese (or a Mexican blend)
- 12-18 small corn or flour tortillas
How to Make Slow Cooker Queso Chicken Tacos
Get ready to be amazed by how easy and incredibly delicious these Slow Cooker Queso Chicken Tacos are! This recipe delivers a lusciously creamy and intensely flavorful chicken filling that practically melts in your mouth. With minimal prep time, you can set it and forget it, allowing your slow cooker to work its magic. In just a few hours, you’ll have a deeply satisfying meal ready to be assembled into perfect tacos, making it an ideal choice for busy weeknights or laid-back weekends. Preparation time is approximately 15 minutes, with a cook time of 3-4 hours on high or 6-8 hours on low.
Step-by-Step Instructions
- Prepare the Chicken: In your slow cooker, place the boneless, skinless chicken breasts or thighs.
- Add the Liquids and Seasonings: Pour the undrained can of Rotel diced tomatoes and green chilies over the chicken. Sprinkle the taco seasoning, garlic powder, and onion powder evenly over the top. Don’t forget to add the chicken broth, which will help create a tender, moist filling.
- Introduce the Cream Cheese: Dot the cubed cream cheese evenly over the chicken and the seasonings. This will be the secret to that wonderfully creamy queso sauce!
- Cook the Chicken: Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours, until the chicken is cooked through and tender enough to shred easily with two forks.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
- Incorporate the Queso: Return the shredded chicken to the slow cooker. Stir in the shredded Monterey Jack cheese until it’s fully melted and the sauce is smooth and creamy. This is where the magic of the queso truly forms, coating every piece of chicken in deliciousness.
- Warm the Tortillas: While the cheese is melting into the chicken, warm your tortillas according to package directions. This could involve a quick warm-up in a dry skillet, in the microwave, or in the oven.
- Assemble Your Tacos: Spoon the cheesy, shredded chicken filling generously into the warmed tortillas.
- Add Your Favorite Toppings: This is where you can truly customize your Slow Cooker Queso Chicken Tacos! pile on your favorite toppings such as shredded lettuce, diced tomatoes, chopped cilantro, diced onions, a dollop of sour cream or Mexican crema, a squeeze of lime juice, or even a sprinkle of extra cheese.
Why You’ll Love This Slow Cooker Queso Chicken Tacos
You’ll adore Slow Cooker Queso Chicken Tacos for their unbelievably rich and creamy texture, achieved with minimal effort thanks to the magic of slow cooking. Unlike traditional taco meat that can sometimes be dry, this chicken is always wonderfully tender and infused with a cheesy, savory flavor that’s incredibly comforting. Plus, making these tacos at home is a fantastic way to save money compared to takeout, offering a gourmet-tasting meal without the hefty price tag. The combination of the melty Monterey Jack cheese and the zesty Rotel creates a flavor profile that’s truly irresistible, making them a step above your average taco night.
Forget the stress of last-minute meal prep; these Slow Cooker Queso Chicken Tacos are designed for busy lives, allowing you to enjoy a restaurant-quality meal with hardly any hands-on time. Imagine coming home to the aroma of perfectly cooked, cheesy chicken, ready to be assembled into your dream taco. If you’ve enjoyed other simple slow cooker recipes like pulled pork or shredded beef, you’re going to fall head over heels for this variation, offering a similar ease with a distinctively cheesy twist. Don’t wait – gather your ingredients and treat yourself and your family to this delicious and satisfying taco experience this week!
Storing and Reheating Tips
To store leftover Slow Cooker Queso Chicken Tacos filling, allow it to cool completely before transferring it to an airtight container. Refrigerated, the chicken filling will stay fresh for up to 3-4 days. For longer storage, freezing is an excellent option. Once cooled, portion the chicken filling into freezer-safe bags or containers, removing as much air as possible. Frozen filling can be kept for up to 2-3 months.
To reheat the chicken filling, you can do so on the stovetop or in the microwave. For stovetop reheating, place the desired amount in a skillet over medium-low heat, stirring occasionally until heated through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. For microwave reheating, place the portion in a microwave-safe dish and heat on medium power, stirring every minute or so, until fully warmed. Be mindful that the cheese may separate slightly upon reheating; a good stir should bring it all back together.
Final Thoughts
The Slow Cooker Queso Chicken Tacos are a culinary triumph of simplicity and flavor, proving that weeknight dinners can be both easy and incredibly delicious. Give this recipe a try and transform your taco nights into an unforgettable cheesy adventure!
Slow Cooker Queso Chicken Tacos
Ingredients
Equipment
Method
- In your slow cooker, place the boneless, skinless chicken breasts or thighs.2 pounds boneless, skinless chicken breasts or thighs
- Pour the undrained can of Rotel diced tomatoes and green chilies over the chicken. Sprinkle the taco seasoning, garlic powder, and onion powder evenly over the top. Don’t forget to add the chicken broth, which will help create a tender, moist filling.1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained, 1 (1-ounce) packet taco seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 cup chicken broth (or water)
- Dot the cubed cream cheese evenly over the chicken and the seasonings. This will be the secret to that wonderfully creamy queso sauce!1 (8-ounce) block cream cheese, cut into cubes
- Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours, until the chicken is cooked through and tender enough to shred easily with two forks.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker. Stir in the shredded Monterey Jack cheese until it’s fully melted and the sauce is smooth and creamy. This is where the magic of the queso truly forms, coating every piece of chicken in deliciousness.1 cup shredded Monterey Jack cheese (or a Mexican blend)
- While the cheese is melting into the chicken, warm your tortillas according to package directions. This could involve a quick warm-up in a dry skillet, in the microwave, or in the oven.12-18 small corn or flour tortillas
- Spoon the cheesy, shredded chicken filling generously into the warmed tortillas.
- Add your favorite toppings such as shredded lettuce, diced tomatoes, chopped cilantro, diced onions, a dollop of sour cream or Mexican crema, a squeeze of lime juice, or even a sprinkle of extra cheese.