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Slow Cooker Queso Chicken Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 57 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings (8 tacos)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

These Slow Cooker Queso Chicken Tacos are a delicious, easy-to-make meal featuring tender chicken breasts slow-cooked in creamy queso cheese sauce and taco seasoning. Served on warm tortillas with fresh salsa, cilantro, and lime wedges, they make for a comforting and flavorful Mexican-inspired dinner perfect for busy weeknights or casual gatherings.

Ingredients

Chicken and Sauce

  • 4 boneless, skinless chicken breasts
  • 1 cup queso cheese sauce (store-bought or homemade)
  • 1 cup fresh salsa
  • 2 tablespoons taco seasoning

To Serve

  • 8 small tortillas (flour or corn)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Season the Chicken: Place the chicken breasts in the slow cooker and sprinkle evenly with the taco seasoning, making sure each piece is well coated.
  2. Add Queso Sauce: Pour the queso cheese sauce over the seasoned chicken breasts, covering them evenly.
  3. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
  4. Shred Chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly with the queso sauce for a creamy texture.
  5. Warm Tortillas: Heat a dry skillet over medium heat and warm the tortillas until they are soft and pliable.
  6. Assemble Tacos: Spoon the cheesy shredded chicken onto each tortilla, then top with fresh salsa, chopped cilantro, and a squeeze of lime juice for brightness.

Notes

  • You can substitute the queso cheese sauce with your favorite cheese dip or make your own for extra flavor.
  • Use corn tortillas to make this recipe gluten-free.
  • For added heat, include jalapeño slices or hot sauce when assembling the tacos.
  • Leftover chicken can be stored in the refrigerator for up to 3 days and reheated for quick meals.
  • If you don’t have a slow cooker, this recipe can be adapted for the oven by baking covered at 325°F (163°C) for about 2 hours.

Find it online: https://slsrecipes.com/slow-cooker-queso-chicken-tacos-recipe/