Description
Delicious and easy Slow Cooker Queso Chicken Tacos featuring tender shredded chicken simmered in taco seasoning, diced tomatoes with green chilies, and creamy Mexican cheese dip. Perfect for a quick weeknight dinner or casual gathering, served with your favorite tortillas or hard taco shells and toppings.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
Other Ingredients
- 1 (10-oz) can Rotel diced tomatoes and green chilies
- 1 1/2 cups Mexican cheese dip (refrigerated or jarred)
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts in a 6-quart slow cooker evenly.
- Add Seasoning and Tomatoes: Sprinkle the taco seasoning over the chicken, then pour the can of Rotel diced tomatoes and green chilies on top.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 4 to 6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Combine with Cheese Dip: Return the shredded chicken to the slow cooker and stir in the Mexican cheese dip until well combined and heated through.
- Serve: Spoon the queso chicken into warmed tortillas or hard taco shells and add your favorite taco toppings such as lettuce, sour cream, or avocado.
Notes
- For extra spice, add jalapeños or hot sauce to the slow cooker.
- Use rotisserie chicken as a shortcut—add cheese dip and heat through.
- Try serving over rice or in a burrito bowl for a variation.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Make sure to shred the chicken finely to allow the cheese dip to coat it evenly.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: slow cooker chicken, queso chicken tacos, easy taco recipe, shredded chicken tacos, Mexican cheese dip, Rotel chicken, slow cooker tacos
