Slow Cooker Queso Chicken Tacos
Slow Cooker Queso Chicken Tacos are the ultimate easy dinner solution! Juicy chicken slow-cooked with diced tomatoes and queso dip creates a rich, cheesy filling perfect for stuffing into tortillas.With minimal prep, customizable toppings, and tons of flavor, this Tex-Mex-inspired dish is ideal for busy weeknights, taco Tuesdays, or casual entertaining. It’s a hands-off, crowd-pleasing recipe that will have everyone asking for seconds!
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 packet taco seasoning or 2 tablespoons homemade blend
- 1 can (10 oz) diced tomatoes with green chiles (such as Rotel)
- 1 ½ cups prepared queso dip store-bought or homemade
- ½ cup chicken broth optional, for thinner sauce
- Salt and pepper to taste
- Tortillas flour or corn
Toppings:
- shredded lettuce, avocado, salsa, cilantro, sour cream, pickled onions, jalapeños
Optional add-ins:
- 1 cup canned black beans drained
- 1 cup frozen corn
- Fresh lime wedges for serving
Instructions
- Layer ingredients: Add chicken to the bottom of your slow cooker. Sprinkle with taco seasoning. Pour the can of diced tomatoes (with juices) over the top. If using black beans or corn, add them now.
- Add queso: Pour the queso evenly over the chicken. Add chicken broth if you want a looser sauce.
- Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and shreddable.
- Shred and stir: Use two forks to shred the chicken directly in the slow cooker. Stir everything together so the chicken is fully coated in the queso mixture.
- Assemble tacos: Warm your tortillas and fill them with the shredded queso chicken. Add toppings of your choice.
- Serve and enjoy: Finish with a squeeze of lime juice for brightness and dig in!