Slow Cooker Queso Chicken Tacos
These Slow Cooker Queso Chicken Tacos are a cheesy, crowd-pleasing dinner that practically makes itself. Juicy shredded chicken is slow-cooked with taco seasoning and tomatoes, then finished with melty Mexican cheese dip for an irresistible filling that’s perfect for tacos, nachos, or even over rice.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 oz packet taco seasoning
- 10 oz can Rotel diced tomatoes and green chilies
- 1½ cups Mexican cheese dip refrigerated or jarred
Instructions
- Place chicken in a 6-quart slow cooker.
- Top with seasoning and tomatoes.
- Cover and cook on LOW for 4–6 hours.
- Shred chicken with forks and return to slow cooker.
- Stir in cheese dip and heat through.
- Serve in tacos, bowls, or with chips.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-queso-chicken-tacos/
Notes
- For a spicier kick, use hot Rotel or add extra diced green chilies.
- If the mixture seems too liquidy after cooking, you can remove some of the excess liquid before adding the cheese dip.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.