Tender Slow Cooker Queso Chicken Tacos for Busy Nights (Print Version)
Whip up Slow Cooker Queso Chicken Tacos with minimal effort! Tender chicken, rich queso, and warm tortillas make for a delicious, family-friendly dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains dairy
# Ingredients:
→ Main Ingredients
01 -
Boneless, Skinless Chicken Breasts (or Thighs)
02 -
Chicken Broth
03 -
Diced Green Chiles (canned)
04 -
Taco Seasoning
→ Queso & Creaminess
05 -
Velveeta or Melting Cheese Blend (e.g., Monterey Jack + Cheddar)
06 -
Cream Cheese
→ Serving & Toppings
07 -
Small Tortillas (corn or flour)
08 -
Fresh Cilantro (chopped)
09 -
Red Onion (diced)
10 -
Sour Cream or Greek Yogurt
# Instructions:
01 -
First things first, get your chicken breasts (or thighs!) nestled into the bottom of your slow cooker. Pour in the chicken broth, sprinkle in those diced green chiles, and then shower it all with your trusty taco seasoning. Give it a good, gentle stir to make sure everything's coated. I love how simple this step is; it's the calm before the flavor storm, you know?
02 -
Now, cover that pot and set your slow cooker to low for 6-8 hours, or high for 3-4 hours. This is the truly magical part—you just walk away! Honestly, the smell that starts to waft through the house after a few hours? It's divine. It’s that comforting, savory aroma that promises something delicious is coming. I try not to peek too much, but sometimes I just can't resist a little sniff!
03 -
Once your chicken is fall-apart tender (and it will be!), carefully remove it from the slow cooker and place it on a cutting board. Grab two forks and start shredding! It should be super easy, practically melting apart. I usually do this right in the slow cooker liquid to keep all those juicy flavors, but a board works too. Just make sure you get all those delicious strands!
04 -
Return the shredded chicken to the slow cooker. Now for the star: add the cubed Velveeta (or your cheese blend) and the cream cheese. This is where the magic really happens for our Slow Cooker Queso Chicken Tacos! Don't just dump it and walk away; give it a little stir to help it start melting into that beautiful, creamy sauce. I once added it too early and it got a bit lumpy, so timing is key!
05 -
Cover the slow cooker again and let the cheeses melt for about 15-20 minutes, stirring occasionally. You want that queso to be completely smooth and luscious, coating every strand of chicken. The bubbling, the creamy texture—it's just so satisfying to watch it transform. Taste it here, too; sometimes I add a tiny pinch more seasoning if I'm feeling it!
06 -
Warm your tortillas – I love heating them directly over a gas flame for a slight char, or in a dry pan. Pile that glorious queso chicken high into each tortilla. Then, top with fresh cilantro and diced red onion. A dollop of sour cream or Greek yogurt? Yes please! Get messy, enjoy every bite. This is what weeknight dreams are made of, honestly.
# Notes:
01 -
Don't add the queso ingredients too early; wait until the chicken is cooked through to prevent the cheese from seizing.
02 -
For the creamiest queso, full-fat cream cheese and Velveeta (or a good melting cheese blend) are your best friends.
03 -
Shredding the chicken directly in the slow cooker liquid helps it reabsorb all those wonderful juices and keeps it incredibly moist.
04 -
Serve with a squeeze of fresh lime juice for an extra pop of brightness.
# Equipment Needed:
01 -
Slow cooker
02 -
Forks for shredding
03 -
Cutting board
04 -
Measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g