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Slow Cooker Queso Chicken Tacos Recipe

4.5 from 103 reviews

This Slow Cooker Queso Chicken Tacos recipe features tender, shredded chicken slow-cooked with taco seasoning and diced tomatoes with green chilies, then mixed with creamy Mexican cheese dip. Perfect for an easy, flavorful taco night with minimal prep and maximum taste.

Ingredients

Scale

Chicken

  • 2 pounds boneless skinless chicken breasts

Seasoning & Sauce

  • 1 (1-oz) package taco seasoning
  • 1 (10-oz) can Rotel diced tomatoes and green chilies
  • 11/2 cups Mexican cheese dip (refrigerated or jarred)

Instructions

  1. Prepare chicken: Place the boneless skinless chicken breasts into a 6-quart slow cooker.
  2. Add seasoning and tomatoes: Sprinkle the taco seasoning evenly over the chicken, then top with the can of Rotel diced tomatoes and green chilies, including the liquid.
  3. Slow cook: Cover the slow cooker with the lid and cook on the LOW setting for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred.
  4. Shred chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks.
  5. Mix with cheese dip: Return the shredded chicken to the slow cooker and stir in the 1-1/2 cups of Mexican cheese dip until well combined and creamy.
  6. Serve: Serve the queso chicken warm with tortillas or hard taco shells, adding your favorite taco toppings to taste, such as lettuce, salsa, sour cream, or avocado.

Notes

  • You can use refrigerated or jarred Mexican cheese dip depending on preference or availability.
  • Cooking time can vary depending on your slow cooker, so check chicken tenderness starting at 4 hours.
  • For added flavor, garnish with fresh cilantro, diced onions, or a squeeze of lime juice.
  • This recipe is great for meal prep and can be refrigerated for up to 3 days.
  • Use corn tortillas for a gluten-free option if desired.

Keywords: slow cooker chicken tacos, queso chicken, easy taco recipe, Mexican slow cooker recipe, shredded chicken tacos