- Place chicken breasts in the slow cooker.
- Sprinkle taco seasoning, salt, and black pepper over the chicken.
- Add the diced tomatoes & green chilies and the can of diced green chilies.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred using two forks.
- Return shredded chicken to the slow cooker and stir in the salsa con queso until evenly coated and heated through.
- Warm the flour tortillas and fill each with a generous portion of the queso chicken.
- Top with your choice of garnishes and serve immediately.
Serving and Storage:
Serve immediately as tacos or burrito bowls. Store leftover queso chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, stirring occasionally.
Tips:
- Use thick chicken breasts for juicy results and easy shredding.
- For a spicier kick, add diced jalapeños or a few dashes of hot sauce to the slow cooker.
- Make ahead: Assemble the slow cooker ingredients in the morning and cook while you’re at work for effortless dinner prep.
- Customize garnishes to suit your taste—cilantro, lime, and diced onions add fresh flavor.
- If tortillas tear easily, warm them in a skillet or microwave for a few seconds before filling.
Conclusion:
Slow Cooker Queso Chicken Tacos are an easy, flavorful, and cheesy way to enjoy tacos any night of the week. With minimal prep and maximum taste, this recipe is perfect for family dinners, parties, or casual gatherings with friends.
FAQ:
Can I use frozen chicken breasts?
Yes, but increase cooking time slightly to ensure the chicken is fully cooked.
Can I make this spicy?
Yes, add diced jalapeños, cayenne pepper, or spicy salsa con queso for extra heat.
Can I use shredded rotisserie chicken?
Yes, you can skip slow cooking and just mix the rotisserie chicken with warmed salsa con queso and green chilies for a faster version.
Can this be made ahead of time?
Yes, prepare the chicken mixture in the slow cooker, refrigerate, and reheat when ready to serve.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well and make these tacos gluten-free.