Chicken Tacos made in the slow cooker with only 4 ingredients! Shredded chicken with queso, inside a flour tortillas with all the toppings you love. These queso chicken tacos are so easy and full of creamy queso flavor.
Spray insert of slow cooker with cooking spray. Lay chicken breasts in the bottom of slow cooker. Sprinkle taco seasoning over the chicken and rub it into the chicken making sure it's coated well.
(This will help prevent the chicken broth from just washing off the seasoning from the chicken.)
Add can of chicken broth and can of diced green chilies into the slow cooker. Cover with lid and cook on LOW heat for 6-8 hours.
Take chicken out and place on a plate. Shred with two forks. Reserve 1 cup of the cooking liquid from the crock pot (set aside) and discard the rest of the cooking liquid.
Add shredded chicken into the slow cooker insert along with 1 cup of the queso. Stir together using the reserved cooking liquid as needed to get it nice and creamy. I end up using about 1/2 cup of the cooking liquid, but use as much or little as you want. You can also use more or less queso as wanted.
Serve queso chicken with tortillas of choice and all your favorite toppings. We love using the leftover queso for drizzling on top of the tacos.
My family does not like the chunks of green chilies in food. I blend together the chicken broth and diced green chilies in my blender until smooth. I then pour it into the slow cooker. You don't have to do this it's just a option if wanted.
The recipe as is, is not super spicy. Most of my kids ate it no problem, while one kid said it was too spicy but she's the picky one :) When paired with sour cream, lettuce, tomato, cheese, and avocado the spice really mellows. Use hot version of diced green chilies and/or queso if wanted.
I like to cut the chicken breasts in half before putting them in the slow cooker. This way they cook in less time (6 hours). If the ones you are using are small then don't worry about doing this.