Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 29 mins | Yield: 8 people
This four ingredients slow cooker taco recipe is the real deal! Takes only five minutes to prep, then set everything in the slow cooker, and leave. Always a blast on Taco Tuesdays and perfect to feed the crowd. This Slow Cooker Queso Chicken Tacos with taco seasoning, diced tomatoes, and green chiles, and Mexican cheese dip is dangerously addictive! A must and to keep!
We seldom have leftovers whenever I serve this scrumptious queso chicken tacos. Everybody loves it! We enjoy this on tortillas with our favourite toppings. In the rare moments, we have leftovers, we freeze them and enjoy them the next day over rice, nachos, baked potatoes, or a salad. This versatile dish deserves the spotlight. If you’d like, you can easily turn this into a dip by simply more cheese dip to the chicken mixture. Pour it over nachos or enjoy warm with chips.
Ingredients
2 lbs boneless skinless chicken breasts
1 (1 ounce) package taco seasoning
1 (10 ounces) can Rotel diced tomatoes and green chillies
1-1/2 c. Mexican cheese dip (refrigerated or jarred)
HOW TO MAKE SLOW COOKER QUESO CHICKEN TACOS
Step 1: In a 6-quart slow cooker, place the chicken and sprinkle with the taco seasoning. On top, place the tomatoes. Put the lid on and set to cook for 4 to 6 hours on low.
Step 2: When done, take the chicken from the slow cooker and shred using two forks. Place the shredded chicken back in the slow cooker along with the cheese dip. Stir well.
Step 3: When done, enjoy with tortillas or hard taco shells and preferred taco toppings.
Notes:
Feel free to use less or more cheese dip. Adjust according to taste.
You can freeze the leftover chicken.
For this recipe, I used the Gordo’s or Pancho’s White Queso dip. You can find them in the cheese section.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 (1 ounce) package taco seasoning
- 1 (10 ounces) can Rotel diced tomatoes and green chillies
- 1-1/2 c. Mexican cheese dip (refrigerated or jarred)
Instructions
Step 1: In a 6-quart slow cooker, place the chicken and sprinkle with the taco seasoning. On top, place the tomatoes. Put the lid on and set to cook for 4 to 6 hours on low.
Step 2: When done, take the chicken from the slow cooker and shred using two forks. Place the shredded chicken back in the slow cooker along with the cheese dip. Stir well.
Step 3: When done, enjoy with tortillas or hard taco shells and preferred taco toppings.
Notes
Feel free to use less or more cheese dip. Adjust according to taste. You can freeze the leftover chicken. For this recipe, I used the Gordo’s or Pancho’s White Queso dip. You can find them in the cheese section.
