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Two hard shell tacos filled with shredded queso chicken, topped with sour cream, tomatoes, and green onions on a white square plate.

Crockpot Queso Chicken Tacos

These crockpot queso chicken tacos are creamy, cheesy, and perfect for an easy taco night. Slow cooked shredded chicken simmers in mild salsa, then melts into a smooth, rich queso-style filling that’s made for stuffing into warm tortillas.
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Author Kori
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Slow Cooker Chicken Recipes
Cuisine American
Servings 8
Calories 393 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 package taco seasoning mix
  • 12 ounces mild salsa
  • 12 ounces American processed cheese
  • 12 to 16 taco-size flour or corn tortillas
  • Optional topping ideas: Shredded lettuce, diced tomatoes, sliced olives, green onion, salsa, fresh cilantro, avocado or guacamole, additional sour cream and shredded cheese.

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Top with taco seasoning and salsa.
    Adding chicken breasts, seasoning and salsa to a white oval crockpot to make the best slow cooker queso chicken tacos.
  • Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until the chicken is tender and shreds easily. Shred the chicken directly in the crockpot using two forks.
    Slow cooking the chicken until it is done and then shredded with two silver forks in the white oval crockpot for the best slow cooker queso chicken tacos.
  • Add the cubed American cheese. Stir gently, cover, and cook an additional 20–30 minutes until melted and creamy. Stir until smooth and fully combined.
    Adding cubed cheese to the white oval crockpot and stirring into the shredded chicken for the best slow cooker queso chicken tacos.
  • Spoon the queso chicken into warm tortillas and serve with your favorite toppings.
    Topping two hard shell tacos with the shredded chicken mixture, adding sour cream, cilantro and green onion, and then serving on a white square plate

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. For meats and proteins, always use a thermometer to check doneness — the internal temperature is the most accurate way to know when it’s ready.
TIPS: Cut the cheese into small cubes so it melts evenly. If the filling is thinner than you prefer, remove the lid for the last 20–30 minutes to help it thicken. Chicken thighs may be used instead of breasts for extra juicy flavor.
VARIATIONS: For a different cheesy base, use 8 ounces cubed and softened cream cheese plus 2 cups shredded cheddar instead. Stir until melted and smooth before serving. Add a drained can of black beans or corn to stretch the filling. Use hot tomatoes with green chiles for extra kick.
SERVING SUGGESTIONS: Serve in soft tortillas for classic tacos, spoon over rice for burrito bowls, or layer onto tortilla chips for easy queso chicken nachos the next day. Leftovers reheat well.

Nutrition

Calories: 393kcalCarbohydrates: 24gProtein: 35gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 115mgSodium: 1492mgPotassium: 658mgFiber: 4gSugar: 4gVitamin A: 1051IUVitamin C: 4mgCalcium: 494mgIron: 2mg
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