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Slow Cooker Queso Chicken Tacos

Slow Cooker Queso Chicken Tacos

Slow Cooker Queso Chicken Tacos are the ultimate weeknight savior, offering a ridiculously easy yet incredibly flavorful way to create a crowd-pleasing meal with minimal effort. This recipe is perfect for busy families or anyone craving delicious, cheesy chicken tacos without the fuss.
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Prep Time 15 minutes
Cook Time 4 minutes
Servings: 12 tacos
Course: Dinner, Main Course, Tacos
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies undrained
  • 1 (8-ounce) package cream cheese cubed
  • 1/2 cup salsa your favorite kind
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste Salt and freshly ground black pepper
  • 1/4 cup chopped fresh cilantro optional, for garnish
  • 12-16 taco shells or tortillas
  • Your favorite taco toppings (shredded cheese, sour cream, chopped onions, avocado, jalapeños, etc.)

Equipment

  • Slow Cooker
  • Cutting Board
  • Two Forks
  • Saucepan (for reheating)
  • Microwave-safe bowl (for reheating)

Method
 

  1. Place the boneless, skinless chicken breasts or thighs into the insert of your slow cooker. Ensure the chicken is in a single layer for even cooking.
    2 pounds boneless, skinless chicken breasts or thighs
  2. Sprinkle the cubed cream cheese evenly over the chicken. Pour in the undrained can of Rotel Diced Tomatoes and Green Chilies. Add your favorite salsa to the slow cooker.
    1 (8-ounce) package cream cheese, 1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies, 1/2 cup salsa
  3. Sprinkle the chili powder, cumin, garlic powder, and onion powder over the chicken and cream cheese mixture. Season generously with salt and freshly ground black pepper to your taste.
    1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste Salt and freshly ground black pepper
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
  5. Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  6. Return the shredded chicken to the slow cooker. Stir everything together until the cream cheese has melted and created a smooth, creamy queso sauce that coats the chicken.
  7. While the chicken is finishing in the slow cooker, warm your taco shells or tortillas according to package directions. This can be done in the oven, microwave, or a skillet.
    12-16 taco shells or tortillas
  8. Fill your warmed taco shells or tortillas with the queso chicken mixture.
    12-16 taco shells or tortillas
  9. Top with chopped fresh cilantro (if using) and your favorite taco toppings. Serve immediately and enjoy!
    1/4 cup chopped fresh cilantro, Your favorite taco toppings

Notes

Store leftover filling in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, microwave, or in the slow cooker on warm. Can also be frozen for up to 2-3 months.