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Slow Cooker Queso Chicken Tacos

Slow Cooker Queso Chicken Tacos

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.
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Prep Time 15 minutes
Cook Time 3 minutes
Low Cook Time 6 minutes
Total Time 6 hours 30 minutes
Servings: 6 taco servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 pounds boneless, skinless chicken breasts or thighs
Sauce & Seasonings
  • 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)
Cheese & Tortillas
  • 1 cup shredded Monterey Jack cheese (or a Mexican blend)
  • 12-18 small corn or flour tortillas

Equipment

  • Slow Cooker
  • Cutting Board
  • Bowl
  • Tongs
  • Skillet
  • Microwave
  • Oven

Method
 

  1. In your slow cooker, place the boneless, skinless chicken breasts or thighs.
    2 pounds boneless, skinless chicken breasts or thighs
  2. 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)
  3. 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
  4. 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.
  5. 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.
  6. 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)
  7. 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
  8. Spoon the cheesy, shredded chicken filling generously into the warmed tortillas.
  9. 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.

Notes

Reheat leftovers on the stovetop or in the microwave. Store refrigerated filling for 3-4 days, or freeze for 2-3 months.