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A row of vibrant Slow Cooker Queso Chicken Tacos with shredded chicken, lettuce, tomatoes, and cheese on a wooden board, with sides.
Daniel

Slow Cooker Queso Chicken Tacos

Tender, shredded chicken slow-cooked in a creamy, flavorful queso sauce. This easy, set-and-forget recipe creates the perfect cheesy filling for delicious tacos.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

For the Queso Chicken
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (10 oz) diced tomatoes with green chilies such as Ro*Tel, undrained
  • 8 oz cream cheese cut into cubes
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup milk or more, for desired consistency
  • 1 tbsp lime juice freshly squeezed
For Serving
  • 16 small flour or corn tortillas warmed
  • Optional Toppings chopped cilantro, diced red onion, sliced jalapeños, pico de gallo, sour cream

Equipment

  • Slow Cooker (6-quart or larger)
  • Two Forks

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the spice mixture evenly over both sides of the chicken.
  2. Pour the undrained can of diced tomatoes with green chilies over the seasoned chicken. Scatter the cubed cream cheese around and on top of the chicken.
  3. Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender, juicy, and cooked through (reaches an internal temperature of 165°F / 74°C).
  4. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Use two forks to easily shred the meat.
  5. While the chicken is out of the pot, add the shredded Monterey Jack cheese, shredded cheddar cheese, milk, and fresh lime juice to the sauce in the slow cooker. Stir vigorously until all the cheeses are melted and the sauce is smooth and creamy.
  6. Return the shredded chicken to the slow cooker. Stir well to coat the chicken completely in the warm queso sauce. Let it heat through for another 10-15 minutes on the 'keep warm' setting.
  7. Serve the hot queso chicken mixture in warmed tortillas. Garnish with your favorite toppings like fresh cilantro, diced red onion, and sliced jalapeños.

Notes

Chicken Options: You can substitute boneless, skinless chicken thighs for an even more tender and flavorful result. Adjust cooking time as needed.
Spice Level: For a spicier dish, use a 'hot' variety of diced tomatoes with green chilies or add a finely diced jalapeño (with seeds for more heat) to the slow cooker along with the other ingredients.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The queso chicken reheats wonderfully in the microwave or on the stovetop over low heat.
Serving Ideas: This versatile mixture is also delicious served over nacho chips, in burrito bowls with rice and beans, or as a filling for quesadillas.