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
