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Slow Cooker Queso Chicken Tacos

Slow cooker queso chicken tacos with creamy queso-coated shredded chicken, cooked until it shreds easily. Warm tortillas are filled and topped with cilantro, onion, jalapeños, and a squeeze of lime for a simple, hands-on taco dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker
  • 1 dry skillet

Method
 

Cook the queso chicken
  1. Place the boneless skinless chicken breasts in a slow cooker. Add salsa verde, onion, diced green chiles, cumin, and chili powder, then cover.
  2. Cook on low for 4 hours or on high for 2 hours at an always-on slow-cooker setting until the chicken shreds easily with a fork. When ready, the meat should look tender and pull apart.
  3. Shred the chicken directly in the slow cooker using two forks. Stir in queso blanco or white cheese dip and cook until melted and combined, then season with salt and pepper.
Warm and assemble tacos
  1. Warm the flour or corn tortillas in a dry skillet over medium heat for 20-30 seconds per side. They should become pliable and lightly toasted with light brown spots.
  2. Fill each tortilla with the queso chicken. Garnish with Fresh cilantro, diced onion, sliced jalapeños, and lime wedges for serving, then serve hot with extra lime if desired.

Notes

Pro tip: Let the shredded chicken sit in the queso mixture for 5-10 minutes after melting so the sauce clings thicker to the meat. Refrigerate leftovers in an airtight container up to 3-4 days; rewarm gently in the microwave or stovetop. Freezing is not recommended because the queso can separate when thawed. For a lighter option, use a reduced-fat queso blanco/white cheese dip.