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

Scale

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)

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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