Slow Cooker Queso Chicken Tacos Recipe
Ingredients:
2 lbs boneless, skinless chicken breasts
1 packet taco seasoning
1 can (10 oz) Rotel tomatoes with green chilies
8 oz cream cheese, softened
1 cup shredded Mexican blend cheese
8 small tortillas
Fresh cilantro, chopped, for garnish
Fresh diced tomatoes, for garnish
Lime wedges, for serving (optional)
Instructions:
1. Prepare the Chicken:
Place the boneless, skinless chicken breasts in the slow cooker.
Sprinkle the taco seasoning over the chicken, ensuring it is evenly coated.
Pour the can of Rotel tomatoes (with the juice) over the chicken.
2. Cook the Chicken:
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
The chicken should be fully cooked and tender enough to shred easily.
3. Shred the Chicken:
Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
Mix the shredded chicken with the juices and tomatoes in the slow cooker.
4. Add the Cheese:
Add the softened cream cheese to the shredded chicken in the slow cooker.
Stir until the cream cheese is fully melted and blended with the chicken.
Add the shredded Mexican blend cheese and continue to stir until it’s melted and the mixture is creamy and well combined.
5. Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave.
Spoon the queso chicken mixture onto each tortilla.
Top with fresh diced tomatoes and chopped cilantro.
6. Serve:
Serve the tacos with lime wedges on the side for squeezing over the t
op if desired.
Enjoy your delicious Slow Cooker Queso Chicken Tacos!
