Slow Cooker Queso Chicken Tacos – Easy Cheesy Dinner Recipe

I love how this Slow Cooker Queso Chicken Tacos recipe transforms simple ingredients into an explosion of taste. The tender, shredded chicken melds perfectly with creamy cheese and zesty salsa for festive comfort. It’s effortless and satisfying, making it my go-to dinner for relaxed, flavorful evenings that feel truly epic.

I love making this Slow Cooker Queso Chicken Tacos recipe cause it’s a simple, cheezy way to get a hearty Mexican meal on the table fast. I start with 1.5 pounds of boneless, skinless chicken breasts mixed with a jar of my fave salsa and some cream cheese cut into cubes.

I add in a packet of taco seasoning and a cup of shredded cheddar cheese to give it that extra cheesy kick. I sometimes use 1/2 cup chicken broth if I want it extra saucy.

I think the nutritional value is great as this dish is high in protein and balanced with moderate fats from the cream cheese. I like to serve it up in flour tortillas and I top it with fresh cilantro and lime wedges.

I love that this recipe only takes 10 minutes to prep and then you let your crockpot do the hard work until you’re ready to eat. Enjoy your meal!

Why I Like this Recipe

I really love this recipe because it’s super simple to put together. I just throw the chicken, salsa, cream cheese, and taco seasoning in the crockpot and let it do its thing while I do other stuff. This means I get an awesome meal without much fuss.

I also like how the creamy, cheesy sauce forms as the chicken cooks. It’s really satisfying when the cheese melts into the juices and everything just comes together into a rich, tangy sauce that goes perfectly with the tortillas.

Another thing that wins me over is the flexibility. I can add extra chicken broth if I want a saucier dish and even top it off with fresh cilantro, lime juices, and diced red onions. It lets me change things up depending on what I’m craving that day.

Finally, I appreciate that it tastes like a comfort food dinner with a twist. Its flavors remind me of classic Mexican styles but with a creamy, cheesy upgrade that I always look forward to eating.

Ingredients

Ingredient Quantities

• 1.5 pounds boneless, skinless chicken breasts
• 1 jar (16 ounces) salsa (your fave kind works great)
• 8 ounces cream cheese, cut into cubes
• 1 packet taco seasoning mix (about 1 ounce)
• 1 cup shredded cheddar cheese or Mexican blend cheese
• Optional: 1/2 cup chicken broth if you like it extra saucy
• 8-10 tortillas (flour or corn, whichever you prefer)
• Optional: Fresh cilantro, lime wedges, and diced red onions for garnish

How to Make this

1. Place the chicken breasts in your crockpot and then pour the jar of salsa over them. Add the packet of taco seasoning and, if you want it extra saucy, pour in the half cup of chicken broth.

2. Scatter the cut cream cheese cubes evenly on top of the chicken.

3. Set your slow cooker on low for about 4-6 hours or high for 2-3 hours.

4. Once it’s done cooking, take the chicken out and use two forks to shred it, then mix it back into the juices.

5. Stir in the shredded cheddar or Mexican blend cheese until it melts into a creamy sauce.

6. Warm your tortillas on a skillet or in the microwave until they are soft and pliable.

7. Spoon some of the cheesy chicken mixture onto each tortilla.

8. Top with fresh cilantro, diced red onions, and a squeeze of lime juice for extra zing if you like.

9. Serve the tacos hot and enjoy your easy cheesy dinner!

Equipment Needed

1. Crockpot – used to slowly cook the chicken and blend the flavors
2. Cutting board and knife – needed to cut the cream cheese into cubes and chop any garnish ingredients like red onions
3. Forks – at least two, for shredding the cooked chicken
4. Measuring cup – to portion the chicken broth correctly if you’re making it extra saucy
5. Spoon or spatula – for stirring in the shredded cheese and mixing the chicken with its juices
6. Skillet – to warm up the tortillas; if you prefer the microwave, have a microwave-safe plate ready
7. Microwave (optional) – another method to heat the tortillas if you dont have a skillet available

FAQ

• Q: How long should the chicken cook in the slow cooker?
  A: It cooks about 4 to 6 hours on low, but check it if it’s falling apart.
• Q: Can i add extra sauce to this recipe?
  A: Yup! If you like it extra saucy, stir in about 1/2 cup of chicken broth.
• Q: Can i use corn tortillas instead of flour ones?
  A: Definitely, both really work great so just pick whichever you like best.
• Q: What do i do if i dont have cream cheese cubed?
  A: No worries, just cut it up into small pieces so it melts evenly in the mix.
• Q: Can i reheat leftovers without the cheese clumping up?
  A: Yes, reheat it gently in a pan over low heat and stir often to keep it smooth.

Slow Cooker Queso Chicken Tacos – Easy Cheesy Dinner Recipe Substitutions and Variations

• Instead of using chicken breasts, you can use turkey cutlets or even pork loin for a slightly different flavor.
• If you’re not into regular salsa, try a mild enchilada sauce or a mix of diced tomatoes with green chilies.
• If cream cheese ain’t available, blend Neufchatel cheese with a little heavy cream to keep that creamy texture.
• Skip the packet taco seasoning if you want to experiment; mix up your own spices like cumin, garlic powder, paprika, and chili powder.
• If cheddar isn’t your favorite, you might like pepper jack or even a mix of Monterrey Jack and cheddar for an extra kick.

Pro Tips

1. Try browning the chicken in a pan before putting it in the crockpot – it might sound extra work, but it really amps up the flavor a bit.
2. Make sure to cut the cream cheese into smaller cubes so it melts evenly; if you leave the cubes too big, some spots might stay a bit chunky.
3. When warming up your tortillas, keep an eye on ’em and consider adding a few drops of water on each side; they heat up quicker and stay softer that way, so you don’t end up with tough corners.