Description
This Slow Cooker Queso Chicken Tacos recipe combines tender, slow-cooked chicken with a creamy, cheesy queso sauce for the perfect taco filling. Easy to prepare and packed with flavor from taco seasoning, diced tomatoes, and a blend of cheeses, these tacos are ideal for a comforting weeknight dinner or casual gathering with friends and family.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 tablespoon taco seasoning (from the packet used above)
- 1 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
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
Additional
- 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 and evenly sprinkle the taco seasoning packet over them to ensure the chicken is well-seasoned.
- Cook the Chicken: Pour the chicken broth and the entire can of diced tomatoes with juices over the chicken. Cover the slow cooker and cook on low heat for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir it into the flavorful cooking juices.
- Prepare the Queso Sauce: In a medium saucepan over medium heat, combine the heavy cream and cream cheese. Stir frequently, gently heating until the cream cheese begins to melt, avoiding any burning on the bottom.
- Add Cheeses and Seasonings: Once the cream cheese has melted, add the shredded cheddar and Monterey Jack cheeses along with garlic powder, onion powder, and an additional tablespoon of taco seasoning. Stir continuously until all the cheeses melt completely and the sauce becomes smooth and creamy.
- Warm the Tortillas or Taco Shells: Heat soft flour tortillas or crunchy taco shells according to your preference, either in a skillet, microwave, or oven for a few minutes.
- Assemble the Tacos: Spoon the shredded chicken mixture evenly into each tortilla or taco shell. Generously drizzle the queso sauce over the chicken filling. Add desired fresh toppings such as shredded lettuce, diced tomatoes, chopped cilantro, sour cream, salsa, and avocado for extra flavor and texture.
- Serve: Serve the assembled tacos immediately while warm and enjoy the creamy, flavorful queso chicken in every bite.
Notes
- For spicier tacos, use a hot variety of diced tomatoes with green chilies or add diced jalapeños to the queso sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make it lighter, substitute heavy cream with half-and-half or whole milk, keeping in mind this may affect the creaminess of the queso sauce.
- Use gluten-free tortillas or taco shells to make this recipe gluten-free.
- Adding a squeeze of fresh lime juice on top of the tacos before serving enhances freshness and flavor balance.
