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Slow Cooker Queso Chicken Tacos

Slow Cooker queso chicken tacos with creamy queso-coated shredded chicken and warm tortillas—made by cooking the chicken in salsa verde until it shreds easily. Stir in queso until melted, then load into tortillas and top with jalapeños, diced onion, and lime.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker
  • 1 skillet

Method
 

Cook the chicken
  1. Place the chicken breasts in a slow cooker, then add salsa verde, diced onion, green chiles, cumin, and chili powder. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours) until the chicken shreds easily with a fork; stop when it looks tender and moist.
Shred and melt the queso
  1. Shred the chicken directly in the slow cooker using two forks, then stir until the mixture is evenly combined. Add queso cheese dip and continue stirring until melted and smooth, then season with salt and pepper.
Warm tortillas and assemble tacos
  1. Warm the tortillas in a dry skillet over medium heat until pliable and lightly warmed. Fill with queso chicken and garnish with cilantro, onion, sliced jalapeños, and a squeeze of lime juice, then serve hot; aim for cheese-coated filling in each taco.

Notes

For best texture, shred the chicken while it’s still hot so the strands soak up the queso. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stove or in the microwave, adding a splash of salsa verde if needed. Freezing is not recommended because the queso may separate after thawing. If you want a lighter option, use a lower-fat queso or reduced-fat white cheese dip and still melt it in at the end.