Slow Cooker Queso Chicken Tacos

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4.94 from 91 votes

Queso chicken tacos built on shredded chicken and a jar of salsa con queso, spooned into street taco tortillas.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: American, Mexican

Servings: 1 cup servings

Calories: 214kcal

Author: Jennifer Fishkind

Ingredients

2-3 pounds boneless skinless chicken breasts (4 medium-sized chicken breasts)
1 ounce package mild taco seasoning or use homemade taco seasoning
10 ounce can mild diced tomatoes and green chilies with juice
4 ounce can diced green chiles
1 tsp kosher salt
½ tsp cracked black pepper
15 ounce container salsa con queso
Street taco size flour tortillas
shredded lettuce, sour cream, diced tomatoes and chopped cilantro optional garnish

Instructions

Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray.
Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.
2-3 pounds boneless skinless chicken breasts
Sprinkle the taco seasoning, kosher salt and cracked black pepper over the chicken breasts.
1 ounce package mild taco seasoning, 1 tsp kosher salt, ½ tsp cracked black pepper
Pour the 10-ounce can of diced tomatoes and chiles and the 4-ounce can of green chiles over the seasoned chicken breasts. Cook on high for 4 hours.
10 ounce can mild diced tomatoes and green chilies, 4 ounce can diced green chiles
Once the chicken has finished cooking, use 2 forks to shred the chicken breasts.
Pour the container of salsa con queso over the top of the chicken and stir to thoroughly combine. (you can use less if you prefer)
15 ounce container salsa con queso
Serve in the flour tortillas, and garnish with shredded lettuce, tomatoes, chopped cilantro and sour cream.
Street taco size flour tortillas, shredded lettuce, sour cream, diced tomatoes and chopped cilantro

Notes

Tips:

If the filling looks thin when you stir the queso in, take the lid off and cook it a few extra minutes before you fill any tortillas.
If you start with frozen chicken, drain the liquid off before you shred it.
Pull the chicken right around 165 degrees so the breasts do not dry out.

Storage:

Leftovers keep in an airtight container in the refrigerator for up to three days. To freeze, cool the chicken all the way down, move it to a freezer bag for up to two months, and thaw in the fridge overnight. Reheat in the microwave until warmed through and stir once so the queso comes back together.

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