Crockpot Queso Chicken Tacos

These Crockpot Queso Chicken Tacos are creamy, cheesy, and packed with bold flavors using simple ingredients and a hands-free method.

Prep Time 10

Cook Time 4

Total Time 4 10

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 380 kcal

2 pounds boneless, skinless chicken breasts main star for tender meat
1 envelope taco seasoning classic spicy, savory vibe
1 can Rotel diced tomatoes and green chilies can be swapped with your favorite salsa
0.5 cup chicken broth optional; helps keep chicken juicy and flavorful
1 4-ounce can mild diced green chiles optional; adds extra mild heat
1 cup salsa con queso makes the dish creamy and cheesy
taco shells soft or hard, your preference
your favorite taco fixins lettuce, tomatoes, sour cream, shredded cheese, etc.

Lay the chicken breasts flat at the bottom of your crockpot or pressure cooker insert.
Sprinkle the taco seasoning evenly over the chicken.
Pour in Rotel tomatoes and green chilies, chicken broth (if using), and mild green chiles (optional).
Seal the cooker lid with the sealing ring in place and lock it down. Ensure the float valve is down.
Cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken is tender and easy to shred.
Do a slow release or natural release to let pressure reduce safely. Open lid.
Shred the chicken directly in the pot using two forks.
Stir in salsa con queso until well mixed and let it heat through for 15 minutes on low. Serve in taco shells and add fixins.

Leftovers store well in an airtight container in the fridge for 3 days or freeze up to 2 months. Reheat gently with a little broth or salsa.