Description
Slow Cooker Queso Chicken Tacos are a delicious and easy-to-make meal perfect for busy days. Tender chicken breasts are slow-cooked in a creamy queso cheese sauce and seasoned with taco spices, then shredded and served in warm tortillas with fresh salsa, cilantro, and lime wedges for a flavorful, satisfying taco experience.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 cup queso cheese sauce (store-bought or homemade)
- 1 cup fresh salsa
- 2 tablespoons taco seasoning
Taco Assembly
- 8 small tortillas (flour or corn)
- ¼ cup fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Season the Chicken: Place chicken breasts in the slow cooker and sprinkle with taco seasoning, ensuring each piece is evenly coated for flavor infusion.
- Add Queso Sauce: Pour the queso cheese sauce evenly over the seasoned chicken, coating each piece to make it rich and creamy.
- Slow Cook the Chicken: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken becomes tender and easy to shred.
- Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker and mix well to combine with the queso sauce and spices for a creamy filling.
- Warm Tortillas: Heat each tortilla in a dry skillet over medium heat until soft and pliable, ready for assembly.
- Assemble Tacos: Spoon the cheesy shredded chicken onto warm tortillas and top with fresh salsa, cilantro, and a squeeze of lime juice for a fresh finish.
Notes
- You can substitute the queso cheese sauce with a homemade version for a fresher taste.
- Adjust the taco seasoning to your spice preference; mild or spicy works well.
- Use flour or corn tortillas based on dietary preference or availability.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
- For added texture, consider topping tacos with diced onions or jalapeños.
