Go Back

Slow Cooker Queso Chicken Tacos

Slow cooker queso chicken tacos with creamy queso-coated shredded chicken and warm tortillas. Cook chicken in salsa verde until tender, then stir in queso dip for a melty, velvety filling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker
  • 1 skillet

Method
 

Cook the chicken
  1. Place the boneless skinless chicken breasts in a slow cooker. Add salsa verde, 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. The mixture should look simmered and fragrant, with chicken breaking apart when pressed.
Make queso chicken
  1. Shred the chicken directly in the slow cooker using two forks. Stir until no large chunks remain.
  2. Stir in queso blanco or white cheese dip and cook until melted and combined, with a creamy, glossy coating on the chicken. Season with salt and pepper to taste and mix well.
Warm tortillas and assemble
  1. Warm the flour or corn tortillas in a dry skillet over medium heat. Heat until flexible and lightly toasted, about 20–30 seconds per side, and keep covered so they stay warm.
  2. Fill each tortilla with the queso chicken, then garnish with fresh cilantro, diced onion, sliced jalapeños, and a squeeze of lime juice. Serve hot so the cheese filling stays stretchy.

Notes

For the creamiest texture, add the queso dip after shredding and stir until fully melted rather than letting it sit un-mixed. Refrigerate leftovers in a covered container up to 3 days; rewarm gently in the microwave or in the slow cooker on low until hot. Freezing is not recommended because tortillas can soften and queso texture may change. For a lower-heat option, use mild salsa verde and skip or reduce jalapeños.