These Slow Cooker Chicken Tacos with Salsa Queso are a flavorful and hassle-free dinner that combines tender shredded chicken with a rich, creamy salsa queso topping. Whether it’s Taco Tuesday or a quick weeknight meal, this recipe is bound to become a family favorite!
Ingredients
2 pounds boneless, skinless chicken breasts
1 packet taco seasoning
1 cup chicken broth
1/2 cup sour cream
1 jar (16 oz) salsa
1 cup shredded cheese (cheddar or Mexican blend)
8 small flour tortillas
1 tablespoon olive oil
Optional toppings: chopped cilantro, lime wedges, diced onions, avocado
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by placing the chicken breasts in the slow cooker, then sprinkle them with taco seasoning. I pour the chicken broth and salsa over the top.
Then I cover the slow cooker and set it on low to cook for 6-8 hours, or until the chicken is tender and easy to shred.
Once the chicken is cooked, I shred it using two forks in the slow cooker, mixing the meat with the flavorful juices.
In a separate small saucepan, I heat the olive oil over medium heat and add the shredded cheese and sour cream. I stir it until the cheese melts and the sauce becomes creamy.
To assemble the tacos, I warm the tortillas and spoon the shredded chicken onto each one. I drizzle the creamy salsa queso sauce on top and finish with any optional toppings like cilantro, lime, onions, or avocado.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 6-8 hours
Total Time: 6-8 hours 10 minutes
Storage/Reheating
I usually store any leftover chicken taco filling in an airtight container in the fridge for up to 3 days. The salsa queso sauce can be stored separately as well. To reheat, I simply warm the chicken mixture in the microwave or on the stove over medium heat. If the sauce has thickened, I add a little bit of milk or chicken broth to get it back to a creamy consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can definitely use chicken thighs instead of breasts. The thighs will provide a richer flavor and slightly juicier texture.
Can I make this recipe ahead of time?
I find that this recipe works great for meal prep. I can prepare the chicken and sauce in advance, store them in the fridge, and just assemble the tacos when ready to eat.
How do I make this recipe spicier?
To make the tacos spicier, I can add diced jalapeños to the salsa, or use a spicy taco seasoning. A little hot sauce on top can also add some extra heat.
Can I use a different type of cheese?
Yes, I like to use a blend of cheddar and Mexican cheese, but any cheese I enjoy, like Monterey Jack or Pepper Jack, can work great as well.
Can I use corn tortillas instead of flour?
Yes, corn tortillas are a great alternative to flour tortillas if I prefer them. They’ll add a slightly different texture and flavor, but they work just as well.
Conclusion
These Slow Cooker Chicken Tacos with Salsa Queso are the perfect meal for busy days or any night I want something comforting and delicious. The tender chicken, cheesy sauce, and variety of toppings make each taco customizable and packed with flavor. I love how easy it is to throw everything in the slow cooker and come back to a satisfying meal. Whether I’m feeding my family or hosting friends, these tacos are always a hit!
📖 Recipe:
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Slow Cooker Chicken Tacos with Salsa Queso
- Total Time: 6-8 hours 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Slow Cooker Chicken Tacos with Salsa Queso are a flavorful and hassle-free dinner featuring tender shredded chicken and a creamy, cheesy salsa queso topping.
Ingredients
2 pounds boneless, skinless chicken breasts
1 packet taco seasoning
1 cup chicken broth
1 jar (16 oz) salsa
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream
1 tablespoon olive oil
8 small flour tortillas
Optional toppings: chopped cilantro, lime wedges, diced onions, avocado
Instructions
- Place the chicken breasts in the slow cooker and sprinkle with taco seasoning.
- Pour the chicken broth and salsa over the chicken.
- Cover the slow cooker and set it on low to cook for 6-8 hours, or until the chicken is tender and easy to shred.
- Shred the chicken using two forks in the slow cooker, mixing the meat with the flavorful juices.
- In a separate small saucepan, heat olive oil over medium heat and add the shredded cheese and sour cream. Stir until the cheese melts and the sauce becomes creamy.
- Warm the tortillas and spoon the shredded chicken onto each one. Drizzle the creamy salsa queso sauce on top and finish with optional toppings like cilantro, lime, onions, or avocado.
Notes
This recipe is perfect for meal prep. The chicken and sauce can be stored separately in the fridge for up to 3 days.
If the salsa queso sauce thickens, add a little milk or chicken broth to restore its creamy consistency.
For a spicier taco, add diced jalapeños to the salsa or use spicy taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
