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
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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!
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!
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:
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Slow Cooker Queso Chicken Tacos
- 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)
- 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.
- 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.
- I use Gordo’s or Pancho’s White Queso dip. I find it in the refrigerated cheese section at the store.
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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!
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?
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.
Can I use salsa instead of rotel?
Delicious recipe, came out great. Could this be done with ground beef?
I don’t see why not. Sounds good.
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!
DRAIN IT as it says in the notes.
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!
Leftovers are equally delicious! SO glad you enjoyed it!
Do you drain the rotel?
I was wondering how long I should cook this in my instant pot?
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.
There is not enough liquid in this recipe to cook it in an instant pot.
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!
This looks delicious! Has anyone made it using frozen breasts?
you can use frozen chicken
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?
NO liquid is added to the slow cooker.
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!
SO glad it was a hit!!
Do you heat the queso up before mixing into the chicken?
I didn’t – it melted when I stirred it up in the hot chicken
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!
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.
Did you use block queso blanco or jar?
I’ve made this numerous times and it is always a big hit! Any idea of calories per serving?
Here is a good website to estimate calories: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
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!!
I feel ridiculous for asking but do you mix the chicken and diced tomatoes or just leave them on the top of the chicken?
It doesn’t matter. It will all get mixed up when you shred the chicken and stir in the queso.
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 😋😂😂😂😂😂
Made this for dinner tonight! It was a HIT!!!
If you don’t like cheese dip, could you use shredded cheese instead??
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.
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.
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.
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.
Can I cook on high for 3 hours instead?
Do I need to add water to the crockpot with the chicken and the Rotel? Or will the juices in the Rotel be enough?
I did not add water.
Do you drain it after it cooks/before you put the cheese in?
I did not, but you can if your chicken has a lot of liquid.
Can you use rotisserie chicken with this recipe?
My family loved this and it was so simple to prepare!!
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.
I know you posted this in May but no one answered. I just used tostitos con queso cheese dip.
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.
That is how I made it. Make it however you are comfortable.
Ok, thank you. Just wanted to make sure.
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!
How long should you let it cook after adding the cheese dip?
Just until the dip is warm – a few minutes.
I use a recipe similar to your except I also add in a can of rinsed black beans. Oh so good as chicken nachos.
I loved this recipe! I added some corn, black beans, jalapenos and a little cumin and chili powder. Definitely making this again!!!!!
Have you used chicken thighs for this recipe at all?
any chicken pieces will work fine
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.
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.
That should be fine.
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?
I don’t know – it would be up to you since it is your recipe at that point
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.
I didn’t. It soaked in with everything
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?
I think you will be just fine.
It’s says low 4-6. That’s seems like a wide time range?
This is a normal range. All crockpots cook differently. It will also depend on the size of your chicken breasts.
Anyone ever use rotisserie chicken for a fast dinner option ?
Did it turn out I just did the same thing!!?
Do you drain the rotes?
I did not drain the rotel. You can if you prefer.
I just made this. Really good.
Might I be able to use a block of Velveeta cheese instead of and actual cheese dip? Can’t wait to make this!
I think that would work!
Can I substitute cheese dip for regular cheese? Maybe melt some cheese with milk?
you can try it – sounds like it would work.
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.
Try cooking at 200F in covered casserole dish in the oven instead.
Do you use frozen chicken breast or thawed?
Either will work just fine in this recipe.
How do you think this would do in the instapot?
I’m sure it would. You probably have to adjust the liquid.
“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.”
What kind of Mexican cheese dip?
How big of jars of the Mexican cheese sauce?
You need about 12-oz of cheese dip. You can adjust that up or down to your personal preference.
Do you have a brand of dip/dips that you’ve tried and would recommend?
I mention my favorite dip in the post
Have you ever made this in an instant pot? I just got one for my birthday and am feeling overwhelmed using it.
I haven’t made this recipe in the Instant Pot.
Can you make this without the rotel?
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.
Do you habe to cook the chicken on stove. B4 you put it in the slow cooker? Or just put it in raw?
use the chicken raw
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.
you can cook it on high