Yesterday, as I raced back from Alex's soccer practice, he tossed a fun challenge my way: "Mom, can we have those Slow Cooker Queso Chicken Tacos tonight?" If you're a parent, you know we're always on the hunt for dinners that are both quick and kid-approved. These tacos are exactly that — a Manhattan mom's little secret weapon with minimal cleanup. Both Alex and Sarah give them two enthusiastic thumbs up, and even Donald seems to find his way to seconds!
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For more delightful slow cooker wonders, check out Slow Cooker Baby Back Ribs.
Why you’ll love this recipe
These tacos are all about simplicity and flavor. With everything tossed into the slow cooker, you have time to handle those unexpected school assignments or enjoy a quiet cup of coffee. The cheesy richness from the salsa con queso blends perfectly with the tender chicken, creating a filling that's both creamy and tasty, ensuring even the pickiest eaters come back for more.
Ingredients
- 2-3 pounds boneless skinless chicken breasts
- 1 ounce package mild taco seasoning
- 10 ounce can mild diced tomatoes and green chilies with juice
- 4 ounce can diced green chiles
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 15 ounce container salsa con queso
- Street taco size flour tortillas
- Shredded lettuce (optional garnish)
- Sour cream (optional garnish)
- Diced tomatoes (optional garnish)
- Chopped cilantro (optional garnish)
Step-by-step instructions
- Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray.
- Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.
- Sprinkle the taco seasoning, kosher salt, and cracked black pepper over the chicken breasts.
- Pour the 10-ounce can of diced tomatoes and chiles and the 4-ounce can of green chiles over the seasoned chicken breasts. Cook on high for 4 hours.
- Once the chicken has finished cooking, use 2 forks to shred the chicken breasts.
- Pour the container of salsa con queso over the top of the chicken and stir to thoroughly combine.
- Serve in the flour tortillas, and garnish with shredded lettuce, tomatoes, chopped cilantro, and sour cream.
Recipe tips & variations
These tacos are wonderfully versatile. If you're out of something or just feel like experimenting, swap the salsa con queso with a different cheese sauce or even a spicier version. Add in some black beans or corn for extra texture. And remember, fresh guacamole on top can elevate them to a new level of scrumptious!
Storage & reheating
Store your leftover taco filling in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, simply reheat the filling on the stovetop or in the microwave. It’s always a hit the second time around!
FAQs
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Can I use frozen chicken for Slow Cooker Queso Chicken Tacos?
Absolutely! Just add an extra hour to the cooking time to ensure the chicken is fully cooked and tender.
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Can I make Slow Cooker Queso Chicken Tacos ahead of time?
Yes, you can prepare the filling a day in advance. Reheat it gently in the slow cooker or on the stovetop to preserve its moisture.
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How do I keep the chicken from drying out in Slow Cooker Queso Chicken Tacos?
Using enough salsa con queso and keeping the lid on while cooking helps maintain the right moisture level.
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What can I use instead of salsa con queso in Slow Cooker Queso Chicken Tacos?
A creamy cheese sauce or even a mix of shredded cheddar and Monterey Jack works beautifully!
Recipes you may like
If you enjoyed these tacos, you'll love Tender Slow Cooker Chicken and Gravy, Crispy Skin Slow Cooker Turkey for Tender Family Feasts, and of course, the aforementioned Slow Cooker Baby Back Ribs. Each recipe is a testament to how easy it can be to bring delicious, homemade meals to your family table, even with a busy schedule.
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Slow Cooker Queso Chicken Tacos
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
Quick and kid-approved Slow Cooker Queso Chicken Tacos that are simple to make with flavorful ingredients.
Ingredients
- 2-3 pounds boneless skinless chicken breasts
- 1 ounce package mild taco seasoning
- 10 ounces can mild diced tomatoes and green chilies with juice
- 4 ounces can diced green chiles
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 15 ounces container salsa con queso
- Street taco size flour tortillas
- Shredded lettuce (optional garnish)
- Sour cream (optional garnish)
- Diced tomatoes (optional garnish)
- Chopped cilantro (optional garnish)
Instructions
- Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray.
- Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.
- Sprinkle the taco seasoning, kosher salt, and cracked black pepper over the chicken breasts.
- Pour the 10-ounce can of diced tomatoes and chiles and the 4-ounce can of green chiles over the seasoned chicken breasts. Cook on high for 4 hours.
- Once the chicken has finished cooking, use 2 forks to shred the chicken breasts.
- Pour the container of salsa con queso over the top of the chicken and stir to thoroughly combine.
- Serve in the flour tortillas, and garnish with shredded lettuce, tomatoes, chopped cilantro, and sour cream.
Notes
- These tacos are wonderfully versatile. If you're out of something or just feel like experimenting, swap the salsa con queso with a different cheese sauce or even a spicier version.
- Add in some black beans or corn for extra texture.
- Fresh guacamole on top can elevate them to a new level of scrumptious!
- Store your leftover taco filling in an airtight container in the refrigerator for up to three days.
- Reheat the filling on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
