Slow Cooker Queso Chicken

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Slow Cooker Queso Chicken

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!

Prep Time15

Cook Time4

Course: Main Course

Cuisine: Tex Mex

Keyword: crockpot chicken recipes, crockpot mexican chicken, slow cooker mexican chicken

Servings: servings

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!

Notes

Chicken breasts instead of thighs. We prefer chicken thighs over chicken breasts for this recipe, 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. Since each slow cooker is different, you'll want to begin checking the chicken around 4 hours. 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.

Cook in the oven instead. Don't have a slow cooker? Place the chicken, salsa, and taco seasoning in a roasting pan. Cook at 250 degrees F for 3-4 hours, or until an internal temperature of 165 degrees is reached and the chicken can easily shred with 2 forks. Shred the chicken, add the queso sauce, and serve!

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