Slow Cooker Queso Chicken Tacos
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Who doesn’t love a delicious, easy chicken taco? When you discover a recipe that lets your slow cooker handle most of the work, you’ve found a true weeknight miracle. This specific creation, the Slow Cooker Queso Chicken Tacos, takes the concept of easy shredded chicken and elevates it with one glorious, game-changing addition: queso. It transforms simple chicken into an incredibly creamy, savory, and irresistible filling, guaranteeing maximum flavor with minimum fuss.
The flavor magic begins right in the crockpot. The chicken is expertly seasoned with a blend of classic taco seasoning, juicy diced tomatoes and zesty green chilies from Ro*tel, extra chopped green chiles for a layer of brightness, and a splash of chicken broth. These elements combine to create a deeply flavored braising liquid. You simply set the pot to low, walk away, and come back hours later to perfectly tender chicken.
Once cooked, you’ll drain off most of the concentrated liquid, shred the chicken directly in the pot, and stir in a generous jar of that creamy, gooey, store-bought queso. This final step instantly coats every shred of chicken, guaranteeing a moist, cheesy texture that melts in your mouth with every single bite.
This recipe is especially fun to serve when you want to add a bit of festive flair to your dinner table, making it a spectacular choice for Halloween or any themed gathering. The creamy, cheesy sauce naturally imparts a vibrant, striking orange hue to the shredded chicken—perfectly matching the season. To complete the dramatic look, serve this colorful filling in warm or crisp blue corn tortillas. When lightly toasted or warmed, these tortillas take on a deep, almost black shade, creating a spooky and high-contrast meal. It’s an effortless way to transform a simple taco night into a memorable.
Ingredients for Slow Cooker Queso Chicken Tacos
- BONELESS SKINLESS CHIICKEN BREASTS
- TACO SEASONING
- ROTEL (I USE THE ONE WITH LIME AND CILANTRO OR MILD)
- MILD DICED GREEN CHILES
- CHICKEN BROTH
- SALSA CON QUESO
- TACO SHELLS
- FAVORITE TOPPING – LETTUCE, TOMATOES, ONIONS, SOUR CREAM, GUACAMOLE, FRESH LIME, CILANTRO, ETC.
Instructions for Slow Cooker Queso Chicken Tacos
Prep the Chicken – Place the boneless, skinless chicken breasts (or thighs!) in a single, even layer at the bottom of your slow cooker. This ensures they cook evenly and become fork-tender.
Add Flavor Base – Evenly sprinkle the taco seasoning over all the chicken pieces. Next, pour in the chicken broth, the can of Ro*tel (undrained), and the extra green chiles. Do not stir; just let the liquid and seasonings surround the chicken.
The Wait (Set It and Forget It) – Place the lid on your slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours. The chicken is ready when it shreds easily with almost no resistance.
Drain the Excess Liquid – Once the chicken is cooked, carefully remove most of the liquid from the slow cooker. You can use a ladle or gently tilt the slow cooker and hold the lid ajar to drain it into a separate bowl (be careful—it’s hot!). You want to leave about 1/2 cup of the concentrated liquid behind to keep the chicken moist.
Shred and Stir: Using two forks, shred the chicken right inside the slow cooker. It should break apart effortlessly. Now for the star ingredient: pour in the jarred queso. Gently mix the queso into the shredded chicken until every piece is coated in that velvety, orange goodness.
Final Warm-Up: Cover the slow cooker again and cook on LOW for just 20 minutes, or until the queso is heated through and bubbling slightly. This allows the flavors to truly melt together.
Serve: Transfer the chicken mixture to your serving dish and set out those dramatic blue corn tortillas! Pair it with your favorite toppings like sour cream, cilantro, onions, or hot sauce and enjoy your festive taco night!
Frequently Asked Questions
Can I use frozen chicken breasts in the slow cooker?
While technically possible, it is always best to thaw your chicken completely before adding it to the slow cooker. Starting with thawed chicken ensures the meat cooks evenly, maintains the best texture, and helps the slow cooker reach a safe cooking temperature faster. If you must use frozen chicken, add 1-2 hours to the suggested cooking time on the “high” setting.
Can I make this recipe ahead of time for a party or meal prep?
Absolutely! This is a perfect make-ahead dish. You can cook the chicken, shred it, mix in the queso, and store the entire filling in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it back in the slow cooker on LOW for an hour or warm it gently on the stovetop until heated through.
Why do you specifically recommend blue corn tortillas?
The blue corn tortillas are a fun visual choice! The vibrant orange color of the queso-coated chicken contrasts beautifully with the deep, almost black color of the blue corn tortillas. This creates a festive, high-contrast look that is perfect for themed dinners like Halloween, but any flour or corn tortilla will taste great.
How can I make these tacos spicier?
There are a few easy ways to dial up the heat! Choose a spicier version of Ro*tel, taco seasoning, or green chiles. You can add a pinch of cayenne pepper or a generous shake of crushed red pepper flakes along with the taco seasoning in Step 2. For a deeper, smoky heat, stir in 1-2 teaspoons of Chipotle in Adobo sauce when you mix in the queso.
FOR MORE RECIPES LIKE THIS, TRY:
Slow Cooker Queso Chicken Tacos
Real Mom Kitchen
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 pkg taco seasoning
- 10 oz can Rotel with lime juice and cilantro or mild Rotel
- 4 oz can mild diced green chiles
- ½ cup chicken broth
- ¾ cup salsa con queso
- 10 taco shells – hard or soft
- favorite toppings – lettuce, tomato, onions, sour cream, guacamole, fresh lime, cilantro, etc
Instructions
- Add chicken in single layer to the slow cooker. Sprinkle chicken evenly with taco seasoning. Add in the Rotel, green chiles and chicken broth.
- Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
- Remove excess liquid from the slow cooker leaving just a little behind. Shred chicken using two forks. Add in the queso and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through. Serve with tortillas and your favorite taco toppings.
