With just 4 ingredients, this Slow Cooker Queso Chicken makes an easy, cheesy topping for tacos, burritos, or nachos. You can even serve it up as a dip with some chips and salsa. So simple and delicious!
More crockpot chicken recipes we love include our honey garlic chicken, Italian lemon chicken, and crockpot barbecue chicken.
Easy Crockpot Mexican Chicken
This easy queso chicken recipe is the secret to delicious Tex-Mex food in our home. We add some to so many things, including tacos, burritos, nachos, and sometimes simply enjoy it as a dip.
Mexican shredded chicken is made with just 4 ingredients – chicken thighs, taco seasoning, salsa, and queso sauce. Queso sauce is typically flavored with peppers, garlic, tomatoes, and spices that make it so tasty. The addition of it makes the chicken mixture incredibly creamy and flavorful. However, you can simply omit it if you prefer a less-creamy Mexican chicken.
I love making a big batch of queso chicken and enjoying it throughout the week in different ways. Queso chicken tacos for dinner one night, then a burrito bowl for lunch the next day…this slow cooker chicken is very versatile.
Ingredients Needed
Only 4 ingredients are needed for this slow cooker chicken recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Chicken thighs – You’ll want boneless, skinless chicken thighs, excess fat removed.
- Taco seasoning – You can either make your own taco seasoning or grab a packet at the store.
- Salsa – Use hot, medium, or mild according to your preferences. A can of ROTEL will also work. Or use our restaurant style salsa recipe.
- Queso sauce – Queso sauce is a Mexican cheese dip/sauce that’s usually pre-seasoned with lots of delicious flavor. It makes this chicken extra creamy! It can usually be found in the chip aisle.
How to Make Slow Cooker Queso Chicken
This is one of the best chicken slow cooker recipes ever because it is so tasty and beyond simple to make. Simply add the ingredients to the slow cooker and come back a few hours later. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements.)
- Cook the chicken. Add the chicken, taco seasoning, and salsa to the slow cooker. Cover and set to low for 4-6 hours. (Cook time will vary. Mine takes 4 1/2 hours but yours could take longer.)
- Add the queso sauce. Shred the chicken into bite-size pieces. Add the queso sauce and stir to incorporate.
- Serve. Serve as desired!
Can I Make This Without a Slow Cooker?
Yes, you can make this queso chicken without a slow cooker. Place the chicken, salsa, and taco seasoning in a roasting pan. Cook at 250 degrees F for 3-4 hours, until an internal temperature of 165 degrees is reached and the chicken can easily shred with two forks. Shred the chicken, add the queso sauce, and serve!
Tips & Variations
Here are a few things to keep in mind for juicy, flavorful crockpot Mexican chicken.
- Can I use chicken breasts instead of thighs? We prefer chicken thighs over chicken breasts, since dark meat has a little more fat, which keeps the chicken moist and flavorful, but chicken breasts are fine. They typically won’t need as much time to cook, so start checking on them sooner.
- Cook on low instead of high. Cooking on low is highly recommend as opposed to the high setting for the most moist chicken possible, but if you’re in a pinch for time this can be cooked on high for 2 to 3 hours.
- Don’t overcook the chicken. Each slow cooker is different, so you’ll want to begin checking your Mexican chicken around 4 hours. Mine usually takes 4 1/2 hours but yours may take longer. It’s important not to overcook the chicken as it will dry out. The chicken is ready when the internal temperature reads 165 degrees F.
Serving Ideas
Shredded Mexican chicken can be served in so many different ways. Here are a few of my favorites:
- Tacos
- Burritos & burrito bowls
- Taco salad
- As a dip straight from the slow cooker
- Nachos or on top of Totchos! (Tater Tot Nachos)
How to Store & Reheat Leftovers
- How to store leftovers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I freeze shredded Mexican chicken? Yes. Allow to cool completely then transfer to a freezer-safe ziploc bag. Freeze for up to 2 months and thaw in the fridge overnight.
- How to reheat leftovers. Leftovers can be reheated in the microwave until warmed through.
More Slow Cooker Recipes:
- Slow Cooker Pork Carnitas
- Slow Cooker Beef Brisket
- Honey Garlic Chicken
- Best Pulled Pork
- Slow Cooker Beef Stew
- Taco Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Slow Cooker Queso Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs (excess fat removed)
- 1 ounce taco seasoning (homemade or a store-bought 1 ounce packet)
- 1/2 cup salsa (or ROTEL)
- 1 cup queso sauce (Mexican cheese dip/sauce)
Instructions
- Coat a 6-quart slow cooker with nonstick cooking spray. Add the chicken and sprinkle the taco seasoning and salsa over the top.
- Cover and set it to LOW for 4-6 hours. (Mine is usually done at 4 1/2 hours, but it could take longer. Check for an internal temperature of 165 degrees F. You don't want to over-cook the chicken or it will be dry.)
- Remove lid. Using two forks, shred the chicken into into bite-size pieces.
- Add in the queso sauce and stir everything well until incorporated.
- Serve as desired in tacos, burrito bowls, or even enjoy as a dip!
Sounds yummy. Can you tell us about the queso sauce you used – what brand, what size? Thanks.
I love the slow cooker and this dish turned out excellent and so easy The thighs are best to use I agree
I made it for the first time and it was ohhhhh so damn good!
Thank you!!!
Oh yes, delicious! Love how easy it is!