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Slow Cooker Queso Chicken Tacos

Slow cooker queso chicken tacos with creamy queso-coated shredded chicken and warm tortillas. Cook chicken in salsa verde until fork-tender, then stir in queso for a melty, spoonable filling.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless skinless chicken breasts
Salsa verde
  • 2 cup salsa verde
Queso cheese dip
  • 1 cup queso blanco or white cheese dip
Onion
  • 1 onion, diced
Green chiles
  • 1 can (4 oz) diced green chiles
Cumin
  • 2 tsp cumin
Chili powder
  • 1 tsp chili powder
Tortillas
  • 12 flour or corn tortillas
Toppings
  • 1 Fresh cilantro, diced onion, sliced jalapeños, and lime wedges for serving
Salt and pepper
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place the boneless skinless chicken breasts in a slow cooker. Add salsa verde, diced onion, diced green chiles, cumin, and chili powder, then cover.
  2. Cook on low for 4 hours or on high for 2 hours until the chicken shreds easily with a fork. Visual cue: the chicken will look opaque and fall apart when pressed.
Make the queso chicken
  1. Shred the chicken directly in the slow cooker using two forks. Stir until the sauce looks evenly distributed through the shredded chicken.
  2. Add the queso blanco or white cheese dip and stir until melted and combined. Visual cue: the mixture becomes creamy and glossy.
  3. Season with salt and pepper to taste. Visual cue: the flavors look balanced and the surface sauce is smooth.
Warm and fill tortillas
  1. Warm the flour or corn tortillas in a dry skillet until pliable. Visual cue: the tortillas develop light brown spots and steam when folded.
  2. Fill the warm tortillas with the queso chicken and garnish with fresh cilantro, diced onion, sliced jalapeños, and a squeeze of lime juice. Serve hot while the queso is stretchy and thick.

Notes

For best texture, shred the chicken as soon as it’s fork-tender so the juices mix thoroughly with the queso. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a skillet or microwave until hot. Freezing is not recommended because the queso can become grainy after thawing. For a lighter option, use a reduced-fat queso blanco or white cheese dip and consider corn tortillas.