Why You’ll Love This Recipe
- Hands-off cooking – Let your slow cooker do the work!
- Creamy and flavorful – The combination of taco seasoning, Rotel tomatoes, and creamy cheese creates a deliciously rich filling.
- Great for meal prep – Make a batch and enjoy leftovers throughout the week.
- Customizable – Top with your favorite ingredients for a personalized taco experience.
- Perfect for gatherings – A crowd-friendly dish that’s easy to serve and enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can (10 oz) Rotel tomatoes with green chilies
- 1 block (8 oz) cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 12 small taco-sized tortillas
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, chopped cilantro, sliced jalapeños
Directions
- Place chicken breasts in the slow cooker and sprinkle taco seasoning evenly over the top.
- Pour the Rotel tomatoes (undrained) and chicken broth over the chicken.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker and shred it using two forks.
- Stir the cream cheese and shredded cheddar cheese into the slow cooker until melted and smooth.
- Return the shredded chicken to the slow cooker and mix to coat it in the cheesy sauce.
- Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
- Add your favorite toppings and serve immediately.
Servings and Timing
- Servings: 12 tacos
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Calories: 310 kcal per taco
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
- Low-Carb Option: Serve the queso chicken over lettuce wraps or cauliflower rice instead of tortillas.
- Different Cheese: Swap cheddar for pepper jack or Monterey Jack for a different flavor.
- Add Beans: Mix in black beans or pinto beans for added protein and texture.
- Crunchy Twist: Top with crushed tortilla chips for extra crunch.
Storage/Reheating
- Refrigeration: Store leftover queso chicken in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through. If the mixture thickens, add a splash of chicken broth to loosen it up.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will add extra juiciness and flavor to the dish.
2. Can I make this recipe in an Instant Pot?
Yes! Cook on high pressure for 15 minutes, then do a natural release for 10 minutes before shredding the chicken.
3. What kind of tortillas work best?
Flour or corn tortillas both work well. Choose your favorite!
4. Can I make this dairy-free?
You can substitute dairy-free cream cheese and shredded cheese alternatives to make it dairy-free.
5. How do I keep tortillas warm for serving?
Wrap them in a clean kitchen towel or keep them in a tortilla warmer.
6. Can I double this recipe for a larger group?
Yes! Simply double all ingredients and use a larger slow cooker.
7. What can I serve with these tacos?
Pair with Mexican rice, refried beans, or a fresh salad for a complete meal.
8. How can I make this less spicy?
Use mild Rotel tomatoes or plain diced tomatoes instead.
9. Can I make this ahead of time?
Yes! Prepare the queso chicken ahead and reheat when ready to serve.
10. What toppings go well with queso chicken tacos?
Try avocado, pickled onions, fresh lime juice, or crumbled cotija cheese for extra flavor.
Conclusion
These Slow Cooker Queso Chicken Tacos are a simple yet delicious way to enjoy a cheesy, flavorful taco night with minimal effort. Whether you’re making them for a family dinner or meal prepping for the week, this easy slow cooker recipe will become a favorite in no time. Give it a try and enjoy restaurant-quality tacos at home!
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Slow Cooker Queso Chicken Tacos Recipe
- Total Time: 6 hours 10 minutes
- Yield: 12 tacos
- Diet: Gluten Free
Description
These Slow Cooker Queso Chicken Tacos are the perfect blend of creamy, cheesy goodness and bold taco flavors. Made effortlessly in a slow cooker, this dish features tender shredded chicken smothered in a rich queso sauce. Serve in warm tortillas with your favorite toppings for an easy and crowd-pleasing meal. Whether you’re planning a busy weeknight dinner or a gathering, these tacos will be a hit!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can (10 oz) Rotel tomatoes with green chilies (undrained)
- 1 block (8 oz) cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 12 small taco-sized tortillas
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, chopped cilantro, sliced jalapeños
Instructions
- Place chicken breasts in the slow cooker and sprinkle taco seasoning evenly over the top.
- Pour the Rotel tomatoes and chicken broth over the chicken.
- Cover and cook on low for 6-7 hours (or high for 3-4 hours) until the chicken is tender.
- Remove the chicken and shred it using two forks.
- Stir in the cream cheese and shredded cheddar cheese until melted and smooth.
- Return the shredded chicken to the slow cooker and mix well.
- Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
- Add your favorite toppings and serve immediately.
Notes
- Spicy Option: Add jalapeños or a dash of hot sauce for extra heat.
- Low-Carb Alternative: Use lettuce wraps instead of tortillas.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating Tip: Warm in a skillet or microwave; add chicken broth if it thickens.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Mexican, Tex-Mex
