Crock Pot Queso Chicken Tacos

This Crock Pot Queso Chicken Tacos recipe is creamy and flavorful, which includes chicken breasts and salsa con queso. It’s a no-fuss take on taco night, ready in about 5 hours and 10 minutes.

Crock Pot Queso Chicken Tacos Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 (1-oz) package taco seasoning
• 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained)
• ¾ cup salsa con queso

Suggested Toppings:

• Shredded lettuce
• Salsa con queso
• Avocado
• Cilantro

How To Make Crock Pot Queso Chicken Tacos

1. Layer ingredients in slow cooker: Place chicken breasts in the crock pot. Sprinkle with taco seasoning and top with Rotel (undrained).
2. Cook the chicken: Cover and cook on LOW for 4-5 hours, or until chicken reaches 165°F and shreds easily.
3. Shred and mix with queso: Remove chicken, shred with two forks, and drain most of the liquid (reserve some if needed). Return chicken to crock pot and stir in salsa con queso until coated.
4. Assemble tacos: Serve chicken mixture in tortillas or taco shells. Add toppings like shredded lettuce, avocado, cilantro, and extra queso.

Recipe Tips

• Can I use frozen chicken?
  Yes, but increase cook time by 1-2 hours and ensure the chicken reaches 165°F internally.
• How do I make it spicier?
  Use hot Rotel or add diced jalapeños for extra heat.
• Can I double this recipe for a crowd?
  Absolutely—just use a larger slow cooker and extend cooking time slightly.
• What’s the best queso to use?
  Jarred salsa con queso works well, but you can also melt Velveeta with a little salsa for a creamier texture.

What To Serve With Queso Chicken Taco

These tacos pair perfectly with classic Tex-Mex sides:

• Mexican rice or cilantro lime rice
• Refried beans or black beans
• Chips with guacamole or extra queso dip
• Corn salad or elote (Mexican street corn)

How To Store Queso Chicken Tacos

Refrigerate: Store leftover chicken mixture in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water.

Freeze: Freeze shredded chicken (without toppings) in freezer bags for up to 2 months. Thaw overnight before reheating.

Queso Chicken Tacos Nutrition Facts

• Calories: ~240 kcal
• Protein: ~28g
• Carbohydrates: ~6g
• Fat: ~8g
• Saturated Fat: ~3g
• Cholesterol: ~90mg
• Sodium: ~650mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay extra juicy.

Do I have to drain the Rotel?
No, the liquid helps keep the chicken moist during cooking.

Can I make this in the Instant Pot?
Yes—cook on high pressure for 12 minutes, then shred and stir in queso.

Try More Recipes:

• Crock Pot Panera Chicken And Wild Rice Soup
• Crock Pot Olive Garden Chicken Gnocchi Soup
• Crock Pot No-Peek Chicken