Got 10 minutes? Of course you do, just put down the Instagram. That’s all you need to toss together this Slow Cooker Queso Chicken Tacos recipe. Let the crockpot do all the heavy lifting while you go about your day. The result? Tender, cheesy chicken loaded with flavor, ready to stuff into your favorite tortillas. Taco night just got a whole lot easier than that dumb package of powdered seasoning and cheap ground beef.
Ingredients
2–3 pounds boneless, skinless chicken breasts (about 4 medium-sized breasts)
1 oz packet mild taco seasoning (or use homemade!)
10 oz can mild diced tomatoes and green chilies (juice included)
4 oz can diced green chiles
1 tsp sea salt
A few turns of the pepper mill
15 oz container of salsa con queso (White cheese sauce)
Street taco-size flour tortillas
Shredded lettuce, diced tomatoes, chopped cilantro, sour cream, jalapenos, roasted corn or whatever you like.
Instructions
I always use a slow cooker liner. If not, lightly spray the inside of a 5–6 quart slow cooker with nonstick spray.
Lay the chicken breasts in the bottom of the crockpot.
Sprinkle the taco seasoning, salt, and black pepper evenly over the top.
Dump in the diced tomatoes (juice and all!) and the green chiles.
Pop the lid on and cook on low for 6 hours.
When the chicken’s done, grab two forks and shred it right there in the crockpot.
Pour the salsa con queso over the shredded chicken and give it all a good stir until it’s creamy and coated. (Use less queso if you want it a little lighter — but no judgment if you don’t!)
Spoon the cheesy chicken into tortillas, load up with your favorite toppings, and dig in!