Slow Cooker Queso Chicken Tacos
These slow cooker queso chicken tacos are a simple and flavorful dish, perfect for taco night.
Equipment
- slow cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 ounce taco seasoning or homemade
- 1 can (10 ounces) Rotel or salsa
- ¾ cup salsa con queso store-bought or homemade
- ½ cup chicken broth optional
- 1 can (4 ounces) mild diced green chiles optional
- Taco shells soft or hard
- Favorite taco toppings lettuce, tomatoes, sour cream, hot sauce, etc.
Instructions
- Coat the slow cooker with non-stick spray and arrange chicken breasts in a single layer.
- Sprinkle taco seasoning evenly over the chicken.
- Combine Rotel, green chiles, and chicken broth in a bowl, then pour over the chicken.
- Cook on low for 6 to 8 hours or high for 3 to 5 hours.
- Drain excess liquid, shred the chicken, and mix in queso.
- Cook on low for an additional 20 minutes until heated through.
- Serve in taco shells with your choice of toppings.
Notes
Remove most of the liquid before adding the queso to avoid a watery texture. Cooking times may vary; some slow cookers may cook the chicken in 3 to 4 hours on high. Leftover queso can be used for topping tacos or as a dip.