The very first time I made these Slow Cooker Queso Chicken Tacos, my entire kitchen smelled like a blend of Tex-Mex comfort and pure cheesy goodness, and I knew instantly this recipe was going straight into my regular rotation. I remember lifting the lid halfway through the cooking time just to peek, and the steam that billowed out smelled so rich and savory that I actually laughed out loud in excitement. It was one of those moments where you know dinner is going to slap—in the best way possible. What I love about this recipe is that it feels indulgent without being fussy, and it’s the kind of meal that tastes like you spent all day preparing it even though the slow cooker does all the heavy lifting.
Ingredients
- 2–3 lb chicken breasts
- 1 oz taco seasoning
- 10 oz can tomatoes & green chilies
- 4 oz can diced green chiles
- 1 tsp kosher salt
- ½ tsp black pepper
- 15 oz jar salsa con queso
- Street taco-size flour tortillas
After testing this recipe a few different ways, I’ve learned that the brand of queso actually matters more than I expected—some are thicker, some are runnier, and some are way saltier than others. My advice is to choose a queso you actually like eating with chips, because that flavor becomes the star of the sauce. If your queso is on the thicker side, don’t be afraid to splash in a couple tablespoons of chicken broth before cooking so everything melts down beautifully. And if you want a little extra heat, you can easily swap the mild green chilies for hot ones—it makes a noticeable difference.
Equipment Needed
- Slow cooker (6-quart recommended)
- Forks for shredding
- Mixing spoon
- Measuring spoons
- Tongs for serving
- Small skillet (optional for warming tortillas)
I love using a 6-quart slow cooker because everything fits comfortably without overcrowding, which really helps the chicken cook evenly. If your slow cooker tends to run hot, you might want to check the chicken at the 3-hour mark just to make sure it isn’t drying out—some models cook significantly faster than others. I also highly recommend warming your tortillas in a skillet instead of the microwave; they get softer, more flexible, and develop a little bit of that toasted flavor I’m obsessed with.
Step-by-Step Instructions
When I make these tacos, I start by laying the chicken breasts directly into the slow cooker—they can overlap a little, but try not to stack them too tightly. Then I sprinkle the taco seasoning, salt, and pepper evenly over the chicken. I used to just dump everything in at once, but seasoning the chicken first really does make a difference in how flavorful the shreds are later.
Next, I pour in the tomatoes with green chilies and the diced green chilies, making sure they distribute around the chicken instead of sitting in one big pile. The moisture from the tomatoes helps the chicken stay tender as it cooks, and the chilies add that warm, Southwestern vibe I can never get enough of. Once everything is nestled together, I spoon the salsa con queso over the top. It won’t look perfect at this stage—that’s normal. As it heats, the queso melts down into a creamy, savory sauce that coats everything beautifully.
I cook the chicken on LOW for 4–6 hours or HIGH for 2½–3 hours, depending on how my day looks. Every slow cooker runs a little differently, so I always check for doneness by shredding a piece with a fork—it should fall apart effortlessly. Once the chicken is fully cooked, I shred it directly in the slow cooker, letting the strands soak up all the melted queso sauce. This is the part that makes my kitchen smell so insanely good that it’s almost impossible not to grab a “taste test bite.”(See the next page below to continue…)