Slow Cooker Queso Chicken Tacos Recipe
If you are craving a taco night with a creamy, cheesy twist that melts in your mouth, you have to try this Slow Cooker Queso Chicken Tacos Recipe. It beautifully blends tender shredded chicken with a rich, homemade queso sauce that elevates your usual tacos to a whole new level. Each bite bursts with layers of flavor supported by simple yet vibrant ingredients, making this dish perfect for family dinners or casual gatherings where everyone wants something comforting and exciting.

Ingredients You’ll Need
Gathering the right ingredients for this Slow Cooker Queso Chicken Tacos Recipe is easier than you think. Each item is carefully chosen to build a creamy texture, bold flavor, and that irresistible gooey cheese pull that defines these tacos.
- 4 boneless, skinless chicken breasts: Tender and perfect for slow cooking, they soak up all the delicious seasonings and queso flavors.
- 1 packet taco seasoning: Bursting with classic Mexican spices, this sets the core flavor for the chicken.
- 1 cup chicken broth: Adds moisture and depth, helping the chicken cook to perfection.
- 1 can (10 oz) diced tomatoes with green chilies: Provides a subtle kick and vibrant color, enhancing the mixture.
- 1 cup heavy cream: The secret to achieving that ultra-smooth, luscious queso sauce.
- 8 oz cream cheese, cubed: Adds rich creaminess, making the sauce velvety.
- 1 cup shredded cheddar cheese: Delivers sharpness and a classic cheesy flavor essential for queso.
- 1 cup shredded Monterey Jack cheese: Melts beautifully to add gooey, mild cheesiness.
- 1 teaspoon garlic powder: Infuses a subtle savory note that complements the cheese.
- 1 teaspoon onion powder: Balances flavors with its mild pungency.
- 1 tablespoon taco seasoning (reserved from the packet): Helps season the queso sauce to tie everything together.
- Soft flour tortillas or crunchy taco shells: Your vehicle for the queso chicken – pick your favorite!
- Fresh toppings (lettuce, tomatoes, cilantro, sour cream, salsa, avocado): Brighten and add textural contrast to every bite.
How to Make Slow Cooker Queso Chicken Tacos Recipe
Step 1: Prepare the Chicken
Start by placing your chicken breasts right into the slow cooker and generously sprinkle the taco seasoning over them. This step kicks off those mouthwatering taco flavors that will infuse into the chicken as it cooks.
Step 2: Add Liquids and Cook
Next, pour in the chicken broth and the flavorful diced tomatoes with green chilies. Cover your slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. This is the magic time when the chicken becomes tender enough to shred effortlessly.
Step 3: Shred the Chicken
Once the chicken is cooked through, remove it from the slow cooker and shred it using two forks. Returning the shredded chicken to the slow cooker to soak in those flavorful juices ensures juiciness and lots of taste in every bite.
Step 4: Make the Queso Sauce
In a medium saucepan over medium heat, combine the heavy cream and cubed cream cheese. Stir frequently until the cream cheese is melting smoothly, creating a rich base for your queso.
Step 5: Add the Cheese and Seasonings
Now, add the shredded cheddar and Monterey Jack cheeses along with garlic powder, onion powder, and the reserved tablespoon of taco seasoning. Continue stirring until everything melts into a creamy, silky queso sauce that’s full of flavor.
Step 6: Assemble the Tacos
Warm your tortillas or taco shells to make them soft and pliable or nice and crunchy according to your preference. Then spoon generous amounts of the shredded chicken mixture into each one.
Step 7: Top With Queso and Fresh Ingredients
Pour the luscious queso sauce over the chicken, then add any fresh toppings you love like shredded lettuce, fresh tomatoes, chopped cilantro, creamy sour cream, zesty salsa, or creamy avocado slices. These toppings bring bright color and texture that balance the cheesy richness perfectly.
Step 8: Serve and Enjoy
Serve your Slow Cooker Queso Chicken Tacos Recipe immediately, and prepare for rave reviews. This dish is best enjoyed warm and messy, making each taco a delightful bite of cheesy, tender bliss.
How to Serve Slow Cooker Queso Chicken Tacos Recipe

Garnishes
Fresh garnishes like crisp lettuce, diced ripe tomatoes, chopped cilantro, or a dollop of sour cream add that extra freshness and crunch to each taco. A squeeze of lime or slices of creamy avocado offer wonderful contrast to the rich queso sauce.
Side Dishes
Pair these tacos with a simple Mexican rice or refried beans for a classic combo. For a lighter option, a fresh corn salad or a zesty cabbage slaw adds wonderful texture and brightness to your meal.
Creative Ways to Present
Serve your Slow Cooker Queso Chicken Tacos Recipe buffet-style so everyone can build their own tacos exactly how they like. You can also turn it into loaded nachos by piling the shredded chicken and queso over tortilla chips for a sharable crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store leftover shredded chicken and queso sauce separately in airtight containers in the refrigerator. This keeps flavors fresh and textures just right for reheating.
Freezing
The shredded chicken mixture freezes well. Place it in a freezer-safe container or bag for up to 3 months. For best results, freeze the queso sauce separately as it reheats better when thawed slowly.
Reheating
Reheat the shredded chicken gently in a skillet or the microwave with a splash of chicken broth to keep it moist. Warm the queso sauce slowly over low heat to restore its creamy consistency before assembling your tacos again.
FAQs
Can I use frozen chicken breasts for this Slow Cooker Queso Chicken Tacos Recipe?
Yes, you can use frozen chicken breasts, but make sure to add extra cooking time in the slow cooker to ensure they are fully cooked and tender before shredding.
Is it possible to make this recipe dairy-free?
You can substitute the heavy cream and cheeses with dairy-free alternatives like coconut cream and vegan shredded cheese, but the texture and flavor will be slightly different from traditional queso.
What type of slow cooker setting is best for this recipe?
Cooking on low for 6 to 7 hours yields the juiciest, most tender chicken, but you can use the high setting if you’re short on time—just reduce the cooking time accordingly.
Can I substitute the diced tomatoes with green chilies?
Yes, you can swap in fresh diced tomatoes and green chilies for a fresher taste, but using the canned product helps provide a consistent flavor and slight spiciness that makes this recipe so special.
How do I prevent the queso sauce from separating?
Make sure to melt the cheeses slowly over medium or low heat and stir frequently. Avoid overheating or boiling the sauce, as this can cause it to separate or become grainy.
Final Thoughts
This Slow Cooker Queso Chicken Tacos Recipe has quickly become a beloved comfort food staple that’s easy enough for busy weeknights but impressive enough for entertaining. The combination of tender slow-cooked chicken and indulgent queso sauce is pure magic. Give it a try—you’ll find yourself coming back to this recipe time and time again.
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Slow Cooker Queso Chicken Tacos Recipe
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
Description
These Slow Cooker Queso Chicken Tacos are a creamy, cheesy twist on classic tacos, featuring tender slow-cooked chicken mixed with a rich queso sauce. Perfect for a cozy weeknight meal, the chicken is slow-cooked with taco seasoning and tomatoes, then topped with a smooth blend of cream cheese, cheddar, and Monterey Jack cheeses. Serve in your favorite tortillas or crunchy shells with fresh toppings for a deliciously comforting taco experience.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
Queso Sauce
- 1 cup heavy cream
- 8 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon taco seasoning (from the packet used above)
For Serving
- Soft flour tortillas or crunchy taco shells
- Fresh toppings (shredded lettuce, diced tomatoes, chopped cilantro, sour cream, salsa, avocado)
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker and evenly sprinkle the taco seasoning over them to infuse flavor.
- Cook the Chicken: Pour the chicken broth and the diced tomatoes with their juices over the chicken. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and use two forks to shred the meat finely. Return the shredded chicken back into the slow cooker and mix it well with the cooking juices to keep it moist and flavorful.
- Prepare the Queso Sauce: In a medium saucepan over medium heat, combine the heavy cream and cubed cream cheese. Stir occasionally until the cream cheese starts to melt, creating a smooth base.
- Add the Cheeses and Seasonings: Once the cream cheese has melted, add the shredded cheddar and Monterey Jack cheeses along with garlic powder, onion powder, and 1 tablespoon of the taco seasoning. Stir continuously until all the cheese is melted and the sauce is smooth and creamy.
- Warm Tortillas or Shells: Heat the soft flour tortillas or crunchy taco shells according to package instructions or your preference to make them pliable and ready for filling.
- Assemble the Tacos: Spoon the shredded chicken mixture into each warmed tortilla or taco shell, then generously drizzle with the prepared queso sauce. Add your favorite fresh toppings such as shredded lettuce, diced tomatoes, chopped cilantro, sour cream, salsa, and avocado for added texture and flavor.
- Serve: Serve the tacos immediately while warm and creamy. Enjoy this comforting and flavorful meal with family or friends.
Notes
- For spicier tacos, add extra diced jalapeños or a dash of hot sauce to the chicken mixture before cooking.
- If you prefer a thicker queso sauce, allow it to simmer a bit longer while stirring continuously.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use gluten-free tortillas or taco shells if you need to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican