Description
These Slow Cooker Queso Chicken Tacos are a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with taco seasoning, diced tomatoes, and green chiles, then shredded and mixed with creamy salsa con queso. Served in soft street taco-sized flour tortillas and garnished with fresh toppings, these tacos offer a delicious combination of creamy and spicy flavors with minimal effort.
Ingredients
Chicken and Seasoning
- 2-3 pounds boneless skinless chicken breasts (about 4 medium-sized breasts)
- 1 ounce package mild taco seasoning (or homemade taco seasoning)
- 1 tsp kosher salt
- ½ tsp cracked black pepper
Vegetables and Sauce
- 10 ounce can mild diced tomatoes and green chilies (with juice)
- 4 ounce can diced green chiles
- 15 ounce container salsa con queso
For Serving
- Street taco size flour tortillas
- Shredded lettuce (optional garnish)
- Sour cream (optional garnish)
- Diced tomatoes (optional garnish)
- Chopped cilantro (optional garnish)
Instructions
- Prepare Slow Cooker: Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray to prevent sticking.
- Add Chicken: Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker in a single layer.
- Season Chicken: Sprinkle the mild taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts to evenly distribute the flavors.
- Add Tomatoes and Chiles: Pour the entire 10-ounce can of mild diced tomatoes and green chilies (with juice), along with the 4-ounce can of diced green chiles, evenly over the seasoned chicken.
- Cook: Cover and cook on the high setting for 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Using two forks, shred the cooked chicken breasts directly in the slow cooker, mixing the shredded pieces with the cooking liquids.
- Add Queso: Pour the entire 15-ounce container of salsa con queso over the shredded chicken and stir well to combine. Adjust the amount of queso based on your preference for creaminess.
- Serve: Spoon the queso chicken mixture into street taco-sized flour tortillas. Garnish with shredded lettuce, diced tomatoes, chopped cilantro, and sour cream, if desired, to add freshness and flavor.
Notes
- You can substitute mild taco seasoning with homemade seasoning for a fresher taste.
- Adjust the level of spice by choosing mild or spicy diced tomatoes and green chiles.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Optional garnishes like avocado slices or shredded cheese can enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
