Description
Juicy shredded chicken cooked low and slow with bold taco spices and creamy queso, perfect for effortless, flavorful tacos everyone will love.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup queso dip (store-bought or homemade)
- ½ cup chicken broth or water
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 8 taco-sized tortillas (flour or corn)
- Optional toppings: shredded lettuce, diced tomatoes, jalapeños, chopped cilantro, sour cream, extra queso
Instructions
- Place chicken evenly in the slow cooker.
- Sprinkle taco seasoning, garlic powder, onion powder, salt, and pepper over the chicken; optionally mix gently.
- Pour diced tomatoes with juices, chicken broth or water, and queso dip on top; do not stir.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken shreds easily.
- Shred chicken with two forks in the slow cooker and stir to combine with sauce.
- Warm tortillas in a dry skillet or microwave wrapped in a damp paper towel for 20–30 seconds.
- Spoon queso chicken into tortillas and add desired toppings.
Notes
Add jalapeños or hot sauce for spice. Use leftovers in burritos, quesadillas, or rice bowls. Queso can be swapped for lower-fat cheese sauce for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg