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
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeSlow 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:
Jalapeno Ranch Dip
Jalapeno Ranch Dip – so simple and tastes better than Chuy’s! I made this for a party and it was…
Cheesy Green Chile Rice (4-Ingredients)
Cheesy Green Chile Rice – only 4 ingredients. Rice, mozzarella, sour cream and green chiles. This rice is THE BEST!…
Mexican Chopped Salad
Mexican Chopped Salad –Â the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…
Black Bean and Rice Casserole
Black Bean and Rice Casserole – a quick and easy Mexican side dish! Can make ahead and refrigerate until ready…
Slow Cooker Queso Chicken Tacos
Equipment:
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.
- 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
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
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?
sure
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