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Slow Cooker Queso Chicken Tacos Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 to 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

Slow Cooker Queso Chicken Tacos are a delicious and easy-to-make meal perfect for busy days. Tender chicken breasts are slow-cooked with salsa, taco seasoning, cream cheese, and shredded cheese to create a creamy, flavorful filling. Black beans and corn are added towards the end for extra texture and nutrition. Serve the cheesy chicken mixture in warm tacos or tortillas and garnish with fresh cilantro and your favorite toppings such as avocado, sour cream, jalapeños, and lime wedges.

Ingredients

Scale

Chicken and Sauce

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup salsa (your favorite type)
  • 1 packet taco seasoning
  • 1 cup cream cheese, cut into small cubes
  • 1 cup shredded cheese (cheddar or Mexican blend)

Add-ins

  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup corn (fresh, frozen or canned)

For Serving

  • Tacos or tortillas
  • Fresh cilantro (for garnish)
  • Optional toppings: diced avocado, sour cream, sliced jalapeños, lime wedges

Instructions

  1. Prepare the Slow Cooker: Place the boneless, skinless chicken breasts into the slow cooker, arranging them evenly at the bottom.
  2. Add Salsa: Pour 1 cup of your favorite salsa over the chicken, ensuring it covers the meat well to infuse flavor during cooking.
  3. Season the Chicken: Sprinkle the packet of taco seasoning evenly over the chicken and salsa to add a bold, spicy flavor.
  4. Add Cream Cheese: Cut 1 cup of cream cheese into small cubes and distribute them on top of the chicken and salsa mixture so they will melt into the sauce as it cooks.
  5. Cook the Chicken: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
  6. Incorporate Beans and Corn: About 30 minutes before serving, stir in the drained and rinsed black beans and the corn. This will warm them through and allow the flavors to meld together.
  7. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them thoroughly using two forks, then return the shredded chicken back into the slow cooker.
  8. Mix the Ingredients: Stir the shredded chicken well into the cheesy sauce to ensure all pieces are evenly coated with the creamy queso mixture.
  9. Serve the Tacos: Warm your tacos or tortillas and spoon the slow cooker queso chicken mixture into each shell. Garnish with fresh cilantro and your choice of optional toppings such as diced avocado, sour cream, sliced jalapeños, and lime wedges for added flavor and texture.

Notes

  • You can substitute chicken thighs for breasts if you prefer a juicier meat option.
  • Adjust the amount of taco seasoning based on your spice preference.
  • For an extra creamy texture, stir in an additional ½ cup of shredded cheese before serving.
  • This recipe freezes well; store leftovers in airtight containers and reheat gently.
  • Serve with rice or salad for a fuller meal if desired.

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Find it online: https://flavorfuldailymeals.com/slow-cooker-queso-chicken-tacos-recipe/