Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 8 Servings
This recipe only requires four basic ingredients! Yes, you read that right! These Slow Cooker Queso Chicken Tacos never fail to make our family dinner extra special! Serve these with your favorite taco toppings! This recipe was made easy with the help of your crockpot. With 8 servings, everyone gets a bite! Invite your friends over, and surprise them with these delicious treats! Also, don’t forget to share this recipe with them. I am sure they are going to love it as much as we do. Enjoy!
Ingredients:
1-1/2 c Mexican cheese dip (refrigerated or jarred)
1 (10-ounces) can Rotel diced tomatoes and green chilies
1 (1-ounces) package of taco seasoning
2 lbs. boneless, skinless chicken breasts
Directions:
In a 6-quart slow cooker, lay the chicken breasts on the bottom.
Add the tomatoes and tacos seasoning over the chicken breasts.
Cover and seal the slow cooker, then cook everything for about 4 to 6 hours on a low setting.
Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker together with the cheese dip. Stir everything until well incorporated.
Serve right away with tacos shells, tortillas, and taco toppings. Enjoy!
Notes:
You can drain the liquid from the slow cooker if it’s too much.
You can add more cheese dip if you like.
Place any leftover chicken in the freezer.
For this recipe, I used Pancho’s White Queso Dip.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
I highly recommend serving these with your favorite taco toppings
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