Slow Cooker Queso Chicken Tacos (4-Ingredients)

Slow Cooker Queso Chicken Tacos – only 4 ingredients! Chicken slow-cooked in taco seasoning, diced tomatoes and green chiles, and Mexican cheese dip. Dangerously delicious. Serve in tortillas with your favorite taco toppings. Can freeze leftover for a quick meal later. Taco Tuesday never tasted so good! #crockpot #slowcooker #chicken #mexican #tacos

bowl of cheesy chicken taco meat

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Slow Cooker Cheesy Chicken Tacos

We love Mexican food at our house. These Slow Cooker Queso Chicken Tacos are a favorite. They are SO easy to make with only 4ingredients and taste great. We make these cheesy chicken tacos at least once a month. The chicken mixture is not only great in tacos but also on top of rice, nachos, baked potatoes or a salad. I love versatile recipes like this one!

cheesy chicken taco meat in slow cooker

How to Make Slow Cooker Mexican Chicken

These Slow Cooker Queso Chicken Tacos are super easy to make. Cook some chicken with taco seasoning and Rotel diced tomatoes and green chiles. Shred the chicken and stir in some queso dip. That’s it! SO easy!

I used some Pancho’s cheese dip in this recipe. It is a refrigerated orange Mexican cheese dip. I buy it at Sam’s Club or Walmart. If you can’t find Pancho’s, feel free to use any brand of refrigerated queso dip or a jar of queso dip from the chip aisle.

You can turn this main dish into a dip by adding more cheese dip to the chicken mixture. This would be great poured over nachos or served warm in the crockpot with chips. YUM!

cheesy chicken tacos on a platter

What to Serve with Queso Chicken Tacos

These Slow Cooker Queso Chicken Tacos are a favorite at our house. I’d rather eat these cheesy chicken tacos than go out for Mexican. This makes a lot of chicken, so this is great for a crowd. As I said, this chicken is great in tacos, a burrito bowl, on nachos or a salad for a low-carb/keto option. Here are a few of our favorite recipes from the blog that go great with these chicken tacos:

Jalapeno Ranch Dip

Jalapeno Ranch Dip – so simple and tastes better than Chuy’s! I made this for a party and it was…

Mexican Chopped Salad

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bowl of cheesy chicken taco meat

Slow Cooker Queso Chicken Tacos

Yield: 8 people
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 29 minutes
Slow Cooker Queso Chicken Tacos – only 4 ingredients! Chicken slow-cooked in taco seasoning, diced tomatoes and green chiles, and Mexican cheese dip. Dangerously delicious. Serve in tortillas with your favorite taco toppings. Can freeze leftover for a quick meal later. Taco Tuesday never tasted so good! #crockpot #slowcooker #chicken #mexican #tacos

Ingredients:

  • 2 pounds boneless skinless chicken breasts
  • 1 (1-oz) package taco seasoning
  • 1 (10-oz) can Rotel diced tomatoes and green chilies
  • 1-1/2 cups Mexican cheese dip (refrigerated or jarred)

Instructions:

  • Place chicken in a 6-qt slow cooker. Sprinkle with taco seasoning and top with tomatoes.
  • Cover and cook on LOW for 4 to 6 hours.
  • Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir in cheese dip.
  • Serve with tortillas or hard taco shells and favorite taco toppings.

Notes:

  • If you feel that there is too much liquid in the slow cooker after the chicken cooks, you can drain it out of the crockpot.
  • The amount of liquid will just depend on the size and brand of chicken that you use.
  • Can use more or less cheese dip. Adjust measurements to your personal preference.
  • Can freeze leftover chicken for later.
photo of two containers of mexican queso dip
  • I use Gordo’s or Pancho’s White Queso dip. I find it in the refrigerated cheese section at the store.
  • Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/

Steph

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bowl of cheesy chicken taco meat
platter of chicken soft tacos
platter of chicken soft tacos

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Comments

  1. Help, I actually, by accident, added the Mexican dip in the crock pot with all the other ingredients before cooking.
    Will it still be ok?

  2. This was really good and simple. I did have a lot of liquid after cooking. I ladled a lot off and added a bit back in once shredded and mix with cheese. My husband put this on a taco salad and really liked it. Looking forward to the leftovers tomorrow!

  3. Love this recipe! Was wondering if I could make it and reheat in a slow cooker for a taco bar at work? Would I have to add anything like chicken broth to reheat?

    1. I think reheating in the slow cooker would be fine. You will just have to make a judgment call if it needs liquid. Probably not, but it might.

  4. The flavor was awesome and I loved it over rice but mine definitely had too much liquid. I drained the ROTEL tomatoes thinking that was the issue other people were having but I guess my chicken was just super juicy lol. Other than adding rice to soak up some juices does anyone else have other solutions to the extra liquid problem? I definitely plan to make this again and probably doubling the recipe because we devoured it all lol but I would love to know what others did differently and try that too!

      1. Omg I didn’t even see that lol! I was just too excited to eat it to read further I guess! Didn’t last long enough for leftovers (we ate till we hurt it was so delicious) so next time I’m definitely doubling it and then I can do something different with the leftovers!

        1. I haven’t made this recipe in the Instant Pot, so I can not say. You can always use the slow cooker setting on the IP and make it as written.

  5. For those that mess up and accidentally put the queso in the crockpot with everything else, it turns out great! And pro tip, add some frozen corn!

    1. Thanks for thinking of those of us who don’t read all the directions! I literally just did this! Adding corn now!

  6. Hi Kellie Im thinking about making this but when i was reading the directions I thought to myself that there wouldnt be enough liquid in the slow cooker, is water suppose to be added bc of the taco seasoning?

  7. My husband always ask when we’re going to have this again. I’m also a huge fan of queso. Thank you for the recipe!

  8. Made this, thank you for the great idea. I browned the chicken breasts in a cast iron skillet first before adding to my slow cooker, to give them a bit of texture of grilled, rather than just poached chicken. Served the queso on the side as a topping, rather than mix it with all the chicken, because not all the boys in my family love queso as much as me. Love your newsletter!

  9. Made this for dinner tonight. It was absolutely delicious! I used queso blanco. I would also consider draining a little liquid from the rotel as it was a little runny. After I shredded the chicken I left the lid open and it helped thicken the sauce a little bit. Chicken was also a little under 2 lbs.

  10. This recipe was so easy and delicious!!! I served it over rice as my husband does not eat tacos and he really liked it! This is going in my dinner rotation from now on. Thank you for sharing this recipe!!

  11. I feel ridiculous for asking but do you mix the chicken and diced tomatoes or just leave them on the top of the chicken?

    1. It doesn’t matter. It will all get mixed up when you shred the chicken and stir in the queso.

    2. This looks and sounds really delicious I’m going to give it a try 😋 my granddaughter’s love tacos so hopefully they’ll like this 🤔🤔
      I think avocado and mango would be so good on this I better stop I’m making myself hungry 😋😂😂😂😂😂

  12. Made it tonight!!! Very good. I would note that there was a lot of liquid with the chicken and the Rotel! May want to serve with a slotted spoon.

  13. I made this for my son’s 17th birthday and it was a hit. I used about 6 pounds of chicken breasts — I put the big breasts on the bottom and thin sliced breasts on top (that is what I had on hand). I only used one seasoning packet and one can of Rotel, plus 1.5 jars of the queso. Plenty of flavor; a second seasoning packet and can of tomatoes would have been too much. I will definitely make this again. Perfect for a Potluck or to bring a meal to a family who is going through a major life event.

  14. Could I us crushed tomatoes with a can of green chili peppers instead of what you suggest. I don’t eat tomatoes (but use crushed tomatoes in a lot of recipes).

    I soooo want to try this recipe.

    Thanks, Janet

    1. I think that crushed tomatoes and a can of green chilies would be fine. You would taste the green chilies more b/c there would be more of them though.

  15. Do I need to add water to the crockpot with the chicken and the Rotel? Or will the juices in the Rotel be enough?

  16. I’ve made this recipe twice and my son and I both love it. I made it with Chi Chi’s diced onion, garlic and green chilis taco seasoning and for the cheese sauce I used white cheese sauce by On The Border. Any Queso Blanco sauce would work. It turned out so good. Thank you for this recipe. It’s so quick and easy to make.

  17. According to the recipe, the only liquid that you put into the slow cooker is from the rotel? I am trying to understand how that is enough liquid to cook chicken and it not burn.

  18. I put this in the slow cooker this morning! I didn’t read the directions and threw it all in together with the cheese dip. I made your chicken and rice last night! I hope the cheese dip is okay until the chicken cooks. I’ll just add more cheese at the end, if the cheese dip doesn’t burn! 5 stars for ease of Ingredients! If it fails, it is totally my fault!

  19. I use a recipe similar to your except I also add in a can of rinsed black beans. Oh so good as chicken nachos.

  20. I loved this recipe! I added some corn, black beans, jalapenos and a little cumin and chili powder. Definitely making this again!!!!!

  21. This was really good. I sprinkled some cumin and chili powder on the chicken breasts in addition to the taco seasoning pack. I didn’t mix the jarred cheese in with the chicken. Instead we spread it on each of our tortillas (however much or little we wanted). We will definitely be making this again. I also made Mexican rice in my Instant Pot. It was great! We put that on our tortillas too.

    1. I actually forgot to pick up cheese sauce at the store. Reading this makes me think it will be fine without. I am serving with shredded Mexican cheese.

  22. If I added fat free sour cream instead of the Mexican cheese in the jar, would it still be the same or what can I add extra?

  23. I am making this right now and it smells delicious. Do I drain some of the liquid before adding the cheese? It seems like there is a lot of juices.

  24. I am making this today. I accidentally dumped the cheese dip in when I put the chilies, rotel, & taco seasoning. Do you think it’ll turn out? Or should I just crap the whole thing?

        1. This is a normal range. All crockpots cook differently. It will also depend on the size of your chicken breasts.

  25. Might I be able to use a block of Velveeta cheese instead of and actual cheese dip? Can’t wait to make this!

  26. How can you adjust the cooking time if you don’t have a slow cooker? We don’t have slow cooker anymore, but with two small (6 and 2) I need as many easy meals as I can get.

  27. “I used some Pancho’s cheese dip in this recipe. It is a refrigerated orange Mexican cheese dip. I buy it at Sam’s Club or Walmart. If you can’t find Pancho’s, feel free to use any brand of refrigerated queso dip or a jar of queso dip from the chip aisle.”

  28. Have you ever made this in an instant pot? I just got one for my birthday and am feeling overwhelmed using it.

    1. You should be able to cook this in an instant pot for 5-7minutes. You’ll need to add at least a 1/2 c of water or chicken broth for the liquid. I use my kitchen aid mixer with the paddle to shred my chicken. Then add back to the instant pot on sauté to incorporate the cheese sauce.

      1. This recipe is great. My husband likes this a little spicier so I added tostitos chunky habanero salsa and it was so good! I make this dinner a lot now.

        I’m wondering if this recipe can be cooked for 3 hours on high in the crock pot.

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