Description
These Slow Cooker Queso Chicken Tacos are the perfect easy and flavorful weeknight meal. Tender shredded chicken cooked in a creamy, cheesy sauce, wrapped in warm tortillas and topped with your favorite taco fixings.
Ingredients
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (1 oz) packet taco seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/2 cup chicken broth
For the Queso Sauce:
- 8 oz cream cheese, cubed
- 1 1/2 cups shredded Mexican cheese blend
For Serving:
- taco-sized flour or corn tortillas
- Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, sour cream
Instructions
- Prepare the Chicken: Place chicken breasts in the slow cooker. Add diced tomatoes, taco seasoning, garlic powder, onion powder, cumin, and chicken broth. Cook on low for 6–7 hours or high for 3–4 hours until chicken shreds easily.
- Shred the Chicken: Using two forks, shred the cooked chicken in the slow cooker. Add cream cheese and shredded Mexican cheese. Cook for an additional 10–15 minutes until cheeses melt into a creamy sauce.
- Assemble Tacos: Warm tortillas, fill with cheesy chicken mixture, add desired toppings, and serve.
Notes
- For a spicier version, use hot Rotel or add jalapeños.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 330
- Sugar: 2g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
