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Slow Cooker Queso Chicken Tacos

Slow cooker queso chicken tacos with creamy queso-coated shredded chicken and warm tortillas, made hands-off in a crock pot. Cook low for 4 hours for easy shredding, then mix in queso dip for a smooth, clingy filling.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Slow cook the chicken
  1. Place the boneless skinless chicken breasts into a slow cooker, then pour in the salsa verde. Add the 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, and keep the lid on during cooking.
Shred and make queso chicken
  1. Shred the chicken directly in the slow cooker using two forks, pulling it into bite-size pieces. Stir until the meat is evenly coated with the cooking juices.
  2. Add the queso blanco or white cheese dip and stir until melted and fully combined, then season with salt and pepper to taste. Keep it warm in the slow cooker until ready to fill tortillas.
Warm tortillas and assemble
  1. Warm the flour or corn tortillas in a dry cast iron skillet over medium heat until pliable, about 30 to 60 seconds per side. Keep them wrapped so they stay soft.
  2. Fill each tortilla with the queso chicken and garnish with fresh cilantro, diced onion, sliced jalapeños, and a squeeze of lime juice. Serve hot with cheese stretching as you lift the taco.

Notes

For the creamiest texture, shred the chicken thoroughly before adding the queso dip so every strand gets coated. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or on the warm setting of the slow cooker, adding a splash of salsa verde if needed. Freezing is not recommended because the queso may change texture when thawed. For a lighter option, use a reduced-fat queso blanco/white cheese dip (or a lower-fat queso) and keep the same method.