Description
Description:
These Slow Cooker Queso Chicken Tacos are the perfect combination of tender chicken, cheesy goodness, and bold taco flavors, all made easy in your slow cooker! Simple to prepare and packed with flavor, they’ll be a hit at any taco night!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
For the Queso Sauce:
- 1 cup heavy cream
- 8 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon taco seasoning (from the packet used above)
For the Tacos:
- Soft flour tortillas or crunchy taco shells
- Fresh toppings (e.g., shredded lettuce, diced tomatoes, chopped cilantro, sour cream, salsa, avocado)
Instructions
- Prepare the Chicken:
- Place the chicken breasts in the slow cooker. Sprinkle taco seasoning over the chicken.
- Pour the chicken broth and diced tomatoes (with juices) over the chicken. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and easily shreddable.
- Shred the Chicken:
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker, stirring it into the juices.
- Prepare the Queso Sauce:
- In a medium saucepan, heat the heavy cream and cream cheese over medium heat until the cream cheese begins to melt. Stir occasionally to avoid burning.
- Once melted, add the shredded cheddar and Monterey Jack cheeses, garlic powder, onion powder, and taco seasoning. Stir until the cheese is fully melted and the sauce is smooth.
- Assemble the Tacos:
- Warm your tortillas or taco shells.
- Spoon the shredded chicken mixture into each shell, then top with queso sauce. Add your favorite fresh toppings like lettuce, tomatoes, cilantro, sour cream, and avocado.
- Serve:
- Serve immediately and enjoy!
Notes
- For added heat, you can include some chopped jalapeños in the chicken mixture or in the queso sauce.
- If you want a spicier queso, you can add a little bit of hot sauce or chili powder to the cheese sauce.
- This recipe can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low
- Category: Dinner, Main Course,
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 60mg