Description

Queso Chicken Tacos are a delightful fusion of tender shredded chicken infused with zesty spices and creamy queso, all nestled in warm tortillas. This easy slow-cooker recipe is perfect for busy days when you crave a comforting, flavorful meal without the fuss.

Ingredients

Units Scale

2 pounds boneless, skinless chicken breasts
1 (1-ounce) package taco seasoning
1 (10-ounce) can diced tomatoes with green chilies (undrained)
1 1/2 cups salsa con queso (store-bought or homemade)
8 small flour or corn tortillas

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Place the chicken breasts in a 6-quart slow cooker. Sprinkle the taco seasoning evenly over the chicken.
Add Tomatoes: Pour the can of diced tomatoes with green chilies over the seasoned chicken.
Cook: Cover the slow cooker and cook on low for 4 to 6 hours, or until the chicken is tender and easily shredded.
Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Combine with Queso: Drain excess liquid from the slow cooker, leaving about ½ cup. Return the shredded chicken to the slow cooker and stir in the salsa con queso until well combined.
Heat Through: Cover and cook on low for an additional 15 to 20 minutes, allowing the flavors to meld.
Serve: Spoon the queso chicken mixture into warm tortillas and add your favorite toppings.

Notes

Queso Options: If salsa con queso is unavailable, substitute with a similar cheese dip or melted Velveeta cheese mixed with a bit of milk for a smoother consistency.
Consistency Tip: If the mixture appears too thick, add a splash of chicken broth to reach your desired consistency.
Leftovers: Store any leftover queso chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.