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Easy Slow Cooker Queso Chicken Tacos – Cozy Dinner Recipe

Slow cooker queso chicken tacos have tender shredded chicken coated in a creamy salsa, cream cheese, and Mexican-blend cheese sauce. Warm flour tortillas in the microwave, then fill them with the cheesy chicken for an easy dinner.
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Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless, thawed
  • 1 cup salsa
  • 1 packet (1 oz) taco seasoning
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 2 cups Mexican-blend cheese shredded
  • 12 flour tortillas 6-inch

Equipment

  • 1 6-quart slow cooker
  • 1 microwave

Method
 

  1. Place the thawed chicken breasts in a 6-quart slow cooker.
  2. Pour the salsa over the chicken.
  3. Sprinkle with the taco seasoning.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  5. Shred the chicken in the slow cooker with two forks.
  6. Stir the shredded chicken into the cooking liquid.
  7. Add the cream cheese and shredded cheese.
  8. Cover and cook on LOW for 15 to 20 minutes.
  9. Stir until the cheeses are melted and the chicken is creamy.
  10. Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds, until warm.
  11. Fill the tortillas with the queso chicken and serve.

Notes

For the creamiest filling, stir well after the cheese melts. Refrigerate leftovers for up to 4 days; freeze for up to 2 months, noting the texture may change slightly after thawing. For a dairy-free swap, use dairy-free cream cheese and shredded cheese.