Slow Cooker Queso Chicken Tacos Recipe
This Slow Cooker Queso Chicken Tacos Recipe transforms ordinary weeknight dinners into something extraordinary.
Equipment
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Large serving spoon
- Taco shells or tortillas
Ingredients
- 2 lbs boneless chicken breasts
- 1 packet taco seasoning
- 1 cup salsa
- 8 oz cream cheese
- 1 cup shredded Mexican cheese
- 1 can diced tomatoes drained
- 1/2 cup chicken broth
- 12 taco shells
- Fresh cilantro for garnish
Instructions
- Place chicken breasts in slow cooker.
- Sprinkle taco seasoning over chicken evenly.
- Pour salsa over seasoned chicken.
- Add drained diced tomatoes to mixture.
- Pour chicken broth around chicken pieces.
- Cover and cook on low 4 hours.
- Remove chicken and shred with forks.
- Add cream cheese to slow cooker.
- Stir until cream cheese melts completely.
- Return shredded chicken to slow cooker.
- Add Mexican cheese and stir well.
- Cook 15 minutes more until heated.
- Warm taco shells according to package.
- Fill shells with chicken mixture.
- Garnish with fresh cilantro and serve.
Notes
- Use chicken thighs instead of breasts for extra juiciness and flavor in your tacos.
- Let cream cheese soften before adding to prevent lumps in your queso mixture.
- Drain excess liquid if mixture seems too watery before adding cheese.
- Taste and adjust seasoning with extra salt or hot sauce as needed.
- Make ahead and freeze the chicken mixture for quick future meals.