Super easy to throw together, requires little to no effort to make with just a few ingredients – Taco night just got an upgrade! Packed with flavours, this Queso Chicken Taco is the perfect weeknight meal, to serve at parties, game nights, and to feed the crowd. Serve the chicken in tacos, burritos, wraps, and bowls. And have everyone talking!
Ingredients
2 lbs boneless skinless chicken breasts
1 packet (1 oz) of your favourite taco seasoning or use homemade
10 oz can of Rotel with lime juice and cilantro (or use Original Rotel or homemade)
4 oz can mild diced green chiles
1/2 c chicken broth
3/4 c salsa con queso (you can use your favourite brand or homemade)
taco shells (hard or soft)
favourite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso
How to make Slow Cooker Queso Chicken Tacos
Step 1: Using non-stick cooking spray, lightly grease a slow cooker.
Step 2: In one layer, place the chicken into the prepared slow cooker and evenly sprinkle with taco seasoning.
Step 3: Combine the Rotel, green chiles, and chicken broth in a medium-size bowl. Pour this evenly on top of the chicken.
Step 4: Set to cook on low for 6 to 8 hours. Or 4 to 6 hours on high. The cooking time varies depending on the cooker, so adjust accordingly.
Step 5: When done, discard the excess liquid from the slow cooker but leave only a smidgen.
Step 6: Using two forks, shred the chicken. On top, spoon the queso and carefully mix with the chicken to evenly coat.
Step 7: Cook for 20 minutes on low until heated through, covered.
Step 8: Once done, enjoy with hard or soft shell tortillas and your preferred taco toppings.
Notes:
Adjust the cooking time depending on your slow cooker.
Enjoy the chicken for tacos, burritos, bowls, and wraps.
For this recipe, I bought a whole jar of queso. If there’s leftover, use it as a topping and a dip for tortilla chips.
For the Rotel, feel free to use original or hot (if you want to spice things up a bit).
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet (1 oz) of your favourite taco seasoning or use homemade
- 10 oz can of Rotel with lime juice and cilantro (or use Original Rotel or homemade)
- 4 oz can mild diced green chiles
- 1/2 c chicken broth
- 3/4 c salsa con queso (you can use your favourite brand or homemade)
- taco shells (hard or soft)
- favourite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso
Instructions
Step 1: Using non-stick cooking spray, lightly grease a slow cooker.
Step 2: In one layer, place the chicken into the prepared slow cooker and evenly sprinkle with taco seasoning.
Step 3: Combine the Rotel, green chiles, and chicken broth in a medium-size bowl. Pour this evenly on top of the chicken.
Step 4: Set to cook on low for 6 to 8 hours. Or 4 to 6 hours on high. The cooking time varies depending on the cooker, so adjust accordingly.
Step 5: When done, discard the excess liquid from the slow cooker but leave only a smidgen.
Step 6: Using two forks, shred the chicken. On top, spoon the queso and carefully mix with the chicken to evenly coat.
Step 7: Cook for 20 minutes on low until heated through, covered.
Step 8: Once done, enjoy with hard or soft shell tortillas and your preferred taco toppings.
Notes
Adjust the cooking time depending on your slow cooker. Enjoy the chicken for tacos, burritos, bowls, and wraps. For this recipe, I bought a whole jar of queso. If there’s leftover, use it as a topping and a dip for tortilla chips. For the Rotel, feel free to use original or hot (if you want to spice things up a bit).
