These Slow Cooker Chicken Queso Tacos are a breeze to make and perfect for a busy weeknight! Chicken breast is slow-cooked until tender, then mixed with a creamy cheese sauce with a Mexican flavor twist. Serve these easy chicken tacos with your favorite toppings and you're good to go!
There are not many people that can say no to delicious chicken tacos! They are hearty and satisfying and can also be customized in many different ways using your favorite toppings.
This recipe uses the slow cooker to make tender and juicy chicken breasts that are then mixed with a flavorful cheese sauce. The result is a delicious chicken queso taco that will have you coming back for more!
Simply add the chicken to the crockpot along with canned tomatoes, diced green chilies, and taco seasoning. When they're finished cooking, shred the chicken and add it back to the slow cooker along with thick and tangy cream cheese and salsa con queso.
This easy dinner recipe can be assembled in just minutes and enjoyed even faster!
Why You’ll Love This Recipe
- This high-protein filling is easy to assemble and requires no babysitting.
- The chicken breast is flavorful and has lots of creamy texture from the cream cheese and salsa con queso.
- You can serve this chicken in a variety of different ways. Try it in a taco shell, on nachos, or even in a quesadilla!
- The leftovers taste even better! Make this easy chicken dish for meal prep throughout the week.
Ingredients You’ll Need
- Chicken Breasts - Boneless skinless chicken breasts are a great protein to use for this dish as they get super tender when slow-cooked and absorb all of the flavors.
- Diced Tomatoes - A can of diced tomatoes infuses rich tomato flavor into the chicken and helps tenderize it.
- Green Chilies - Adds a kick of heat to the chicken that balances the Mexican flavor profile.
- Taco Seasoning - Adds authentic Mexican flavor to the crockpot chicken. You can use a store-bought blend or make your own taco seasoning with this recipe.
- Cream Cheese - Makes the sauce creamy and flavorful.
- Salsa Con Queso - A thick and creamy salsa made with melted cheese, diced tomatoes, green chilies, and spices that adds texture and flavor to the dish.
How To Make Chicken Queso Tacos In The Slow Cooker
Prepare the chicken breast: Trim any excess fat off of the chicken, then pat dry with paper towels. Sprinkle the taco seasoning on both sides of the chicken, then add it to the bottom of the slow cooker.
Top with sauce: Pour the canned tomatoes, green chilies, and cream cheese on top of the chicken, so it slowly infuses into it while cooking.
Cover and cook: Add the lid to the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours or until the chicken is fully cooked through.
Shred and add cheese: Remove the chicken breasts from the slow cooker and shred them with two forks. Add it back into the crock pot along with salsa con queso and mix until combined.
Garnish and serve: Serve over tortillas while hot, and add your favorite toppings. Enjoy!
- If you'd like your chicken breasts to cook faster, filet them in half, so they are thinner. Just be sure to adjust the cooking time accordingly.
- The safe internal temperature for chicken breast is 165 degrees Fahrenheit. Use a digital meat thermometer to check the temperature of your chicken before shredding and adding it back into the crock pot.
- Instead of using two forks, try shredding your chicken breast using a hand mixer. This will save you time and create thinner and even shredded chicken.
- Make sure to use a block of cream cheese for this recipe, not the spreadable kind in a tub. The block of cream cheese will help thicken the sauce and make it extra creamy.
- Instead of using chicken breast, try using chicken thighs. They will be just as tender and flavorful.
- Make it gluten-free by using gluten-free taco seasoning and tortillas.
- Add more vegetables to the crockpot to make it a complete meal. Try adding corn, black beans, or diced onion.
- Make it spicy by adding more green chilies or using a hotter salsa con queso.
- Give it a smoked chipotle flavor by adding 1-2 teaspoons of smoked chipotle powder to the crockpot.
- If you can't find salsa con queso, use a combination of Velveeta cheese and your favorite salsa.
Storing & Freezing
Storing: Leftover crock pot chicken tacos can be stored in an airtight container in the fridge for 3-4 days.
Freezing: Freeze crock pot chicken tacos by adding them to a freezer-safe bag or container. They will last in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge then reheat on the stove or in the microwave.
Greek yogurt, sour cream, or mascarpone cheese can be used instead of cream cheese. Each of these will create a different texture and flavor in the chicken.
Try serving crock pot chicken tacos with a side of rice, beans, or salad. You can also use them for nachos, quesadillas, or burritos. Or, for a lighter option, serve them with a side of sautéed veggies.
There are so many great options! Try shredded lettuce, diced tomatoes, diced avocado, jalapeño peppers, cilantro, lime wedges, or sour cream.
More Mexican-Inspired Crock Pot Recipes
- Crock Pot Salsa Verde Chicken
- Crock Pot Chicken Tortilla Soup
- Crock Pot White Queso Dip
- Crock Pot Chicken Fajitas
- Crock Pot Chicken Enchilada Casserole
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Slow Cooker Chicken Queso Tacos
- 2 lbs boneless, skinless chicken breasts
- 15 oz diced tomatoes (drained)
- 4 oz diced green chilies
- 2 tbsp taco seasoning
- 4 oz cream cheese
- 15 oz salsa con queso
- Add chicken to the bottom of a 6-quart slow cooker. Sprinkle taco seasoning over the chicken.
- Pour tomatoes and green chilies over the chicken, then place cream cheese on top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken and shred with two forks. Add chicken and salsa con queso and mix until well combined.
- Serve over tortillas, and garnish with your favorite toppings.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.