Description
These Slow Cooker Queso Chicken Tacos are a delicious, easy-to-make meal featuring tender chicken breasts slow-cooked in creamy queso cheese sauce and taco seasoning. Served on warm tortillas with fresh salsa, cilantro, and lime wedges, they make for a comforting and flavorful Mexican-inspired dinner perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 cup queso cheese sauce (store-bought or homemade)
- 1 cup fresh salsa
- 2 tablespoons taco seasoning
To Serve
- 8 small tortillas (flour or corn)
- ¼ cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season the Chicken: Place the chicken breasts in the slow cooker and sprinkle evenly with the taco seasoning, making sure each piece is well coated.
- Add Queso Sauce: Pour the queso cheese sauce over the seasoned chicken breasts, covering them evenly.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred Chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly with the queso sauce for a creamy texture.
- Warm Tortillas: Heat a dry skillet over medium heat and warm the tortillas until they are soft and pliable.
- Assemble Tacos: Spoon the cheesy shredded chicken onto each tortilla, then top with fresh salsa, chopped cilantro, and a squeeze of lime juice for brightness.
Notes
- You can substitute the queso cheese sauce with your favorite cheese dip or make your own for extra flavor.
- Use corn tortillas to make this recipe gluten-free.
- For added heat, include jalapeño slices or hot sauce when assembling the tacos.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated for quick meals.
- If you don’t have a slow cooker, this recipe can be adapted for the oven by baking covered at 325°F (163°C) for about 2 hours.
