Slow Cooker Queso Chicken Tacos Recipe
These queso chicken tacos are made in a slow cooker with only four simple ingredients. Mexicali cheese dip, chopped tomatoes, and green chiles topped with slow-cooked chicken marinated in taco flavor. Extremely tempting, but also potentially harmful. Place on tortillas and top with all the fixings you like for taco night. Any leftovers can be frozen and enjoyed at a later time. That was the best Taco Tuesday ever!
8 Servings
Ingredients
- 1 10 ounces can Rotel diced tomatoes and green chilies
- 2 lbs boneless skinless chicken breasts
- 1-1/2 c. Mexican cheese dip refrigerated or jarred
- 1 1 ounce package of taco seasoning
Instructions
- In a 6-quart slow cooker, place the chicken and sprinkle it with taco seasoning. On top, add the tomatoes.
- Put the lid on and set it to cook for 4 to 6 hours on low.
- Take the chicken out of the slow cooker. Using two forks, shred the chicken. Then, add the shredded chicken back to the slow cooker. Add the cheese dip and stir well.
- Enjoy this Queso Chicken Taco with tortillas or hard taco shells and your preferred taco toppings!
Video
Notes
You can drain some of the liquid from the slow cooker after the chicken cooks if you feel that there is too much liquid in there.
Tip: The ratio of liquid depends on the brand and size of the chicken.
Adjust the amount of cheese dip according to preference.
You can freeze this chicken taco for later.
How To Make it Gluten-free:
Use gluten-free taco seasoning or homemade.
Canned diced tomatoes are gluten-free, but you can easily make your own at home.
Some cheese dip brands used wheat as a thickener, so always check the label before buying.
Nutrition
Calories: 170kcal | Carbohydrates: 1g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 384mg | Potassium: 455mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.5mg