Slow Cooker Queso Chicken Tacos Recipe
Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
1 (1 oz) packet taco seasoning
1/2 cup chicken broth
8 oz cream cheese, cubed
1 cup shredded Mexican blend cheese
1/4 cup queso dip (optional for extra creaminess)
Taco shells or tortillas, for serving
Optional toppings: diced tomatoes, shredded lettuce, cilantro, sour cream, sliced jalapeƱos, lime wedges
Instructions:
Set Up the Slow Cooker:
Place the chicken breasts in the bottom of the slow cooker. Sprinkle the taco seasoning over the chicken and pour in the chicken broth. Add the can of Rotel, including its juices, over the top.
Cook the Chicken:
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easy to shred.
Add the Cheese:
Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
Add the cream cheese, shredded Mexican blend cheese, and queso dip (if using). Stir everything together until the cheeses are melted and fully incorporated into the sauce.
Assemble the Tacos:
Spoon the cheesy chicken mixture into taco shells or tortillas. Top with your favorite toppings like diced tomatoes, lettuce, cilantro, or sour cream.
Serve:
Serve warm with lime wedges on the side for an extra pop of flavor.
