These Slow Cooker Queso Chicken Tacos are the ultimate comfort food—packed with cheesy, flavorful chicken that’s perfectly tender and shredded, all wrapped up in warm tortillas. This easy-to-make recipe uses simple ingredients and the slow cooker to create a fuss-free, delicious meal the whole family will love. Perfect for Taco Tuesday or any time you’re craving a quick and tasty dinner!

Why You’ll Love This Recipe

The slow cooker makes this recipe a breeze. You simply add everything to the pot, let it cook, and then shred the chicken for tender, flavorful filling for your tacos. The salsa con queso adds a creamy, cheesy touch that pairs perfectly with the seasoned chicken. Plus, the optional garnishes like fresh cilantro, avocado, and lime bring brightness and extra flavor, making each bite absolutely irresistible!

Slow Cooker Queso Chicken Tacos

Ingredients

2-3 pounds boneless, skinless chicken breasts (about 4 medium-sized chicken breasts)
1 ounce package mild taco seasoning (or homemade taco seasoning)
1 (10-ounce) can mild diced tomatoes and green chilies (with juice)
1 (4-ounce) can diced green chiles
1 teaspoon kosher salt
½ teaspoon cracked black pepper
1 (15-ounce) container salsa con queso (or more to taste)
Street taco-sized flour tortillas

Optional Garnishes:

Shredded lettuce
Sour cream
Diced tomatoes
Chopped cilantro
Lime wedges (for added zest)
Avocado slices (for extra creaminess)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Slow Cooker:

Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray for easy cleanup.

2. Season the Chicken:

Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.
Sprinkle the taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts.

3. Add Tomatoes and Chiles:

Pour the 10-ounce can of diced tomatoes and green chilies (with juice) and the 4-ounce can of diced green chiles over the seasoned chicken breasts.

4. Cook the Chicken:

Cook on high for 4 hours or until the chicken is fully cooked and tender.

5. Shred the Chicken:

Once the chicken is done cooking, use 2 forks to shred the chicken directly in the slow cooker.

6. Add the Queso:

Pour the salsa con queso over the shredded chicken and stir to combine thoroughly. Adjust the amount of queso to your preference for creaminess.

7. Assemble the Tacos:

Warm the street taco-sized flour tortillas and fill them with the cheesy chicken mixture.
Garnish with shredded lettuce, diced tomatoes, chopped cilantro, and a dollop of sour cream. For extra flavor, squeeze a bit of lime juice over the top and add avocado slices.

Serve:

Serve immediately and enjoy your cheesy, flavorful tacos!

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Tips & Variations

Extra Spice: Add jalapeños or hot sauce to the chicken mixture for a spicier kick.
Protein Variations: You can use chicken thighs for a juicier, more flavorful option.
Vegetarian Option: Substitute chicken with black beans or tofu for a plant-based version.
Toppings: For a fun twist, add pickled red onions or guacamole as additional garnishes.

Storage/Reheating

Storage: Store any leftover chicken in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the chicken mixture in the microwave or on the stovetop until heated through. You can also reheat the tortillas for a few seconds in the microwave to keep them soft.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe! They’re juicier and more flavorful. Just make sure to adjust the cooking time slightly, as thighs may need a bit longer to cook through.

2. Can I make this recipe with a slow cooker on low heat?

Yes, you can cook the chicken on low for 6-8 hours if you prefer to cook it slower. The chicken will still be tender and easy to shred.

3. Can I freeze the leftover chicken mixture?

Yes, you can freeze the chicken mixture in an airtight container for up to 3 months. When ready to use, thaw in the fridge overnight and reheat before serving.

4. Can I use a different kind of cheese?

If you prefer, you can swap the salsa con queso with shredded cheddar or Monterey Jack cheese. You may need to melt it into the chicken mixture after shredding the chicken.

5. How do I make this spicier?

For extra heat, add chopped jalapeños, chili flakes, or a few dashes of your favorite hot sauce to the chicken mixture.

6. Can I use a different type of tortilla?

Yes, you can use corn tortillas if you prefer, or any other type of tortilla that you like.

7. Can I add vegetables to the chicken mixture?

Absolutely! You can add diced bell peppers, onions, or even corn for extra flavor and texture.

8. Can I cook this in a pressure cooker instead of a slow cooker?

Yes, you can cook this in an Instant Pot. Use the “Poultry” setting and cook for about 15-20 minutes, then shred the chicken and stir in the queso.

9. Can I make this recipe ahead of time?

Yes, you can prepare the chicken mixture ahead of time and store it in the fridge for up to 2-3 days before serving.

10. How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature to ensure it’s cooked through.

Conclusion

These Slow Cooker Queso Chicken Tacos are incredibly easy to make, and they deliver big flavor. The combination of seasoned chicken, creamy queso, and fresh toppings creates the perfect taco experience. With minimal prep and hands-off cooking, this is a recipe everyone will love and will quickly become a family favorite!

Slow Cooker Queso Chicken Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Jessica
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Print Recipe

Description

Tender, shredded chicken in a cheesy salsa con queso sauce, served in warm tortillas with your favorite taco toppings for a quick and easy dinner.

Instructions

Prepare the Slow Cooker: Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray for easy cleanup.
Season the Chicken: Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker. Sprinkle the taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts.
Add Tomatoes and Chiles: Pour the 10-ounce can of diced tomatoes and green chilies (with juice) and the 4-ounce can of diced green chiles over the seasoned chicken breasts.
Cook the Chicken: Cook on high for 4 hours or until the chicken is fully cooked and tender.
Shred the Chicken: Once the chicken is done cooking, use 2 forks to shred the chicken directly in the slow cooker.
Add the Queso: Pour the salsa con queso over the shredded chicken and stir to combine thoroughly. Adjust the amount of queso to your preference for creaminess.
Assemble the Tacos: Warm the street taco-sized flour tortillas and fill them with the cheesy chicken mixture. Garnish with shredded lettuce, diced tomatoes, chopped cilantro, and a dollop of sour cream. For extra flavor, squeeze a bit of lime juice over the top and add avocado slices.

Notes

Extra Spice: Add jalapeños or hot sauce to the chicken mixture for a spicier kick.
Protein Variations: You can use chicken thighs for a juicier, more flavorful option.
Vegetarian Option: Substitute chicken with black beans or tofu for a plant-based version.
Toppings: For a fun twist, add pickled red onions or guacamole as additional garnishes.