This Slow Cooker Queso Chicken Tacos recipe brings together tender, flavorful shredded chicken cooked in a blend of mild taco seasoning, diced tomatoes, and creamy salsa con queso. Perfect for easy weeknight dinners, these tacos are served with soft flour tortillas and optional fresh garnishes like lettuce, tomatoes, cilantro, and sour cream for a delicious and satisfying meal.
1 ounce package mild taco seasoning or homemade taco seasoning
1 teaspoon kosher salt
½ teaspoon cracked black pepper
Tomatoes and Chiles
10 ounce can mild diced tomatoes and green chilies with juice
4 ounce can diced green chiles
Sauce and Toppings
15 ounce container salsa con queso
Street taco size flour tortillas
Shredded lettuce (optional garnish)
Sour cream (optional garnish)
Diced tomatoes (optional garnish)
Chopped cilantro (optional garnish)
Instructions
Prepare the slow cooker: Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray to prevent sticking and facilitate easy cleanup.
Arrange chicken: Lay the boneless skinless chicken breasts evenly in the bottom of the prepared slow cooker to ensure even cooking.
Season the chicken: Sprinkle the package of mild taco seasoning, kosher salt, and cracked black pepper over the chicken breasts to infuse flavor.
Add tomatoes and chiles: Pour the 10-ounce can of mild diced tomatoes and green chilies with juice and the 4-ounce can of diced green chiles over the seasoned chicken breasts.
Cook the chicken: Cover and cook the chicken on high heat in the slow cooker for 4 hours until the chicken is tender and cooked through.
Shred the chicken: Remove the cooked chicken breasts and use two forks to shred the meat into bite-sized pieces directly in the slow cooker.
Add queso sauce: Pour the entire 15-ounce container of salsa con queso over the shredded chicken and stir thoroughly to combine all flavors well. Use less queso if desired for a lighter sauce.
Assemble tacos: Warm the street taco size flour tortillas and fill each with a generous scoop of the queso chicken mixture.
Garnish and serve: Top the tacos with optional shredded lettuce, diced tomatoes, chopped cilantro, and sour cream to taste. Serve immediately and enjoy.
Notes
Use mild or medium taco seasoning based on your preferred spice level.
For gluten-free options, swap flour tortillas with corn tortillas.
If you prefer a less creamy texture, reduce the amount of salsa con queso or choose a lighter cheese sauce.
This recipe can be prepared the night before; store leftovers in an airtight container in the refrigerator for up to 3 days.
To add more heat, include chopped jalapeños or hot sauce as garnish.
