Slow Cooker Queso Chicken Tacos
Slow Cooker Queso Chicken Tacos are tender, saucy, cheesy, and simple enough for a busy night. Shredded chicken is finished with salsa con queso, then piled into crispy shells or warm flour tortillas with your favorite toppings.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning favorite kind
- 1/2 cup chicken broth
- 1 can Rotel Original flavor or Rotel with cilantro and lime juice
- 1 can chopped green chiles 4-ounce can
- 3/4 cup salsa con queso
- crispy taco shells or flour tortillas heated according to package directions
- toppings of choice such as sour cream, chopped tomato, shredded lettuce, shredded Mexican-blend cheese, salsa, guacamole, chopped avocado, pico de gallo, or chopped onion
Instructions
- Put the chicken breasts in a large slow cooker and sprinkle the taco seasoning over the top; there is no need to brown the chicken first.
- In a medium bowl, stir together the chicken broth, Rotel, and chopped green chiles, then pour the mixture over the seasoned chicken.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 6 hours, until the chicken is fully cooked and very fork-tender.
- When the chicken is tender, use a ladle to scoop all of the cooking liquid from the slow cooker into a bowl and set it aside, removing as much liquid as reasonably possible.
- Use two forks to shred the chicken right in the slow cooker.
- Add the salsa con queso and 1/2 cup of the reserved cooking liquid to the shredded chicken, then stir until the chicken is coated in the creamy sauce.
- Cover the slow cooker again, set it to high, and cook for 20 minutes, just until the queso chicken is hot all the way through.
- While the queso chicken heats, warm the crispy taco shells or flour tortillas according to the package directions.
- Spoon the hot queso chicken into shells or tortillas and add toppings as desired.
Notes
Store leftover queso chicken in an airtight container in the refrigerator for up to 3 or 4 days, keeping shells or tortillas separate. Reheat in a microwave-safe bowl in short bursts, stirring once or twice, or warm in a covered skillet over low heat; if the chicken has thickened, stir in a small splash of reserved cooking liquid or chicken broth.
Nutrition
Calories: 430kcal
Love this recipe?Fllow us at @tasteofrecipes for more