Description
Slow Cooker Queso Chicken Tacos are the perfect blend of convenience and flavor, making them an ideal choice for busy weeknights or casual gatherings. This easy-to-follow recipe features tender chicken slow-cooked with zesty diced tomatoes and creamy queso dip, creating a cheesy filling that’s perfect for stuffing into warm tortillas. With just 10 minutes of prep time, you can set it and forget it while the slow cooker does all the work. Customize your tacos with a variety of toppings to suit your preferences, ensuring everyone leaves satisfied. Whether it’s taco night or a family dinner, these tacos are sure to please!
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chiles
- 1 ½ cups prepared queso dip
- Tortillas (flour or corn)
- Shredded lettuce
- Avocado
- Salsa
- Cilantro
- Sour cream
- 1 cup canned black beans (drained)
- 1 cup frozen corn
- Fresh lime wedges for serving
Instructions
- Layer chicken in the slow cooker and sprinkle with taco seasoning.
- Pour diced tomatoes over the chicken.
- Add queso dip and optional chicken broth for desired consistency.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through.
- Shred the chicken in the slow cooker using two forks and stir to combine.
- Warm tortillas and fill them with the shredded chicken mixture and your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco with filling (approximately 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For added spice, use spicy taco seasoning or jalapeños as toppings. Feel free to add black beans or corn directly into the slow cooker for extra flavor and nutrition. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.