Crockpot Queso Chicken Tacos
This is a true dump and go crockpot meal and it's my FAVORITE filling for chicken tacos or quesadillas. Plus it can be made with only 4 ingredients but I add a couple extra in sometimes if I have them on hand.
Ingredients
Instructions
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Step 1
Spray slow-cooker with non-stick cooking spray and place chicken in single layer. Sprinkle chicken evenly with taco seasoning. Add in Rotel and green chiles, undrained.(If you want to add the chicken broth, just mix it with the Rotel and green chilies in another bowl and pour over the chicken)Cover and cook on low for *6 to 8 hours, or on high for *3 to 5 hours. Cooking times vary depending on your slow cooker. -
Step 2
When your chicken is cooked, drain excess liquids leaving just a smidgen behind, then shred chicken using two forks or meat chopper.
Be sure to remove the majority of the liquid BEFORE adding queso!! Leaving behind too much liquid will result is watery chicken. -
Step 3
Last, spoon queso on top and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through.Serve with tortillas (hard or soft shell) and your favorite taco toppings.
Note
This recipe is an old one from one of my favorite food bloggers Sweet Little Bluebird. Be sure to watch the video for this one, I tired a new twist for Taco Tuesday by frying a little cheese to the outside of our soft taco shells and it was a hit with us for sure, and I had SO much fun to trying out this new technique.
