Description
These slow cooker queso chicken tacos feature tender shredded chicken simmered in a creamy, cheesy queso sauce with salsa and green chiles. Perfect for busy families, parties, or weeknight dinners, this Tex-Mex recipe is easy, crowd-pleasing, and packed with flavor.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts (or thighs)
- 1 cup queso dip (Velveeta-based or any creamy queso)
- 1 cup salsa (medium or mild)
- 1 packet taco seasoning (about 1 oz)
- 1 can diced green chiles (4 oz)
- 1 tbsp fresh lime juice
- Salt and pepper, to taste
- 10–12 small flour or corn tortillas
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro (optional)
- Sliced jalapeños (optional)
- Extra queso dip (for serving)
- Sour cream or Greek yogurt (for serving)
- Avocado slices or guacamole (optional)
- Hot sauce (optional)
- Pico de gallo (optional)
Instructions
- Place chicken breasts in the bottom of your slow cooker. Cut large pieces in half for even cooking.
- Pour queso dip and salsa over the chicken. Sprinkle taco seasoning, add diced green chiles, and squeeze in lime juice. Season with salt and pepper.
- Gently stir ingredients to distribute flavors.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is tender and sauce is creamy.
- Shred chicken in the slow cooker using two forks or tongs. Mix well to coat with queso sauce.
- Taste and adjust seasoning or add more queso/lime juice if desired.
- Warm tortillas in a dry skillet or microwave (about 30 seconds per side). Toast if desired.
- Fill each tortilla with queso chicken. Top with lettuce, tomatoes, cilantro, jalapeños, extra queso, sour cream, avocado, hot sauce, or pico de gallo as desired.
- Serve immediately while hot and creamy.
Notes
For creamier sauce, stir in extra queso or a bit of cream cheese at the end. Use thighs for juicier chicken. If sauce is too thin, cook uncovered for 10-15 minutes; if too thick, add a splash of broth or milk. Customize toppings and spice level to taste. Leftover filling stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (LOW) or 2-3 hours (HIGH)
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos (about 1/5 of chicken mixture)
- Calories: 425
- Sugar: 5
- Sodium: 950
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
Keywords: slow cooker, queso chicken, tacos, easy dinner, family meal, Tex-Mex, crockpot, cheesy chicken, party food, gluten-free option