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

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

bowl of cheesy chicken taco meat

Slow Cooker Queso Chicken Tacos

Yield: 8 people
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 29 mins
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:

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.

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. 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!!

  2. 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.

  3. Too bad you don’t have a print so this could be printed instead of reading 10 pages of ads.
    I will never follow your directions if I can’t print it out simply.

  4. 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.

  5. 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.

  6. 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.

  7. Hello, once the chicken is cooked take the chicken out shred it and put in back in the crockpot or should I drain the juices that are in the crockpot first? I keep seeing comments that it was very liquidity. I’m making this right now so I want to make sure.

    Thanks !

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

  9. 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.

  10. 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.

  11. 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!

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

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

  14. 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.

  15. 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?

  16. 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.

  17. 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.

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

  19. 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.

  20. “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.”

  21. 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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