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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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:
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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
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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?
It will be fine
YES!!! It’s WONDERFUL with salsa!!!
Can I use 3lbs of tenderloins? Would I have to change anything?
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?
no
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
Thanks for thinking of those of us who don’t read all the directions! I literally just did this! Adding corn now!
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!!