Can I use chicken thighs instead of chicken breasts in this recipe?

Yes, chicken thighs are a great swap and often turn out even more tender and flavorful. Use the same quantity and the same cooking times - the results will be rich and delicious either way.

My queso sauce turned out too thin after shredding. How do I fix it?

This usually happens when the chicken releases extra moisture during cooking. Stir one tablespoon of cornstarch mixed with two tablespoons of cold water into the slow cooker and cook uncovered on high for 15 to 20 minutes until the sauce reaches your preferred thickness.

Can I make these slow cooker queso chicken tacos ahead of time?

Absolutely. The filling actually tastes even better the next day as the flavors have more time to develop. Make the full batch, refrigerate overnight, and reheat right before serving for an easy and stress-free weeknight dinner.

Slow Cooker Queso Chicken Tacos - The Easiest, Most Irresistible Crockpot Taco Recipe

Name: Slow Cooker Queso Chicken Tacos
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Tex-Mex
Ingredients: 2 lbs boneless, skinless chicken breasts (or thighs); 1 (16 oz) jar queso dip; 1 (10 oz) can diced tomatoes and green chiles, undrained; 1 packet (1 oz) taco seasoning; 1/2 cup low-sodium chicken broth; 1/2 cup chopped fresh cilantro; Taco shells or flour tortillas, for serving; Optional toppings: shredded lettuce, diced tomatoes, sour cream, avocado, jalapenos

Slow Cooker Queso Chicken Tacos

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These slow cooker queso chicken tacos are incredibly easy to make and packed with bold Tex-Mex flavor. The chicken becomes tender and juicy as it cooks low and slow in a creamy queso sauce, making the perfect filling for tacos the whole family will love.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: Tex-Mex

Ingredients

Scale

2 lbs boneless, skinless chicken breasts (or thighs)
1 (16 oz) jar queso dip
1 (10 oz) can diced tomatoes and green chiles, undrained
1 packet (1 oz) taco seasoning
1/2 cup low-sodium chicken broth
1/2 cup chopped fresh cilantro
Taco shells or flour tortillas, for serving
Optional toppings: shredded lettuce, diced tomatoes, sour cream, avocado, jalapenos

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Instructions

Place chicken breasts in a single layer at the bottom of the slow cooker. No need to pre-season.
In a medium bowl, stir together the queso dip, diced tomatoes and green chiles with all their liquid, taco seasoning, and chicken broth until smooth.
Pour the queso mixture evenly over the chicken in the slow cooker.
Cover with the lid and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
Remove the chicken and shred it on a cutting board using two forks into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir to combine with the queso sauce. Fold in the fresh cilantro.
Spoon the filling into taco shells or warm tortillas and add your favorite toppings. Serve immediately.

Notes

Chicken thighs can replace chicken breasts for richer, more tender results with the same cook time.
If the sauce is too thin after shredding, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook uncovered on high for 15 to 20 minutes.
For spicier tacos, add diced jalapenos or a dash of hot sauce to the queso mixture before cooking.
Leftovers keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 serving (filling only)
Calories: 365 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 105 mg

Find it online: https://www.benefitiany.com/low-cooker-queso-chicken-tacos/