Description
Simple recipe for tender chicken cooked in a slow cooker with queso sauce, perfect for tacos.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can Ro-Tel diced tomatoes and green chilies, undrained
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (8 oz) block Velveeta cheese, cubed
- 1 packet (1 oz) taco seasoning mix
- 1/2 cup water
- 12 small flour or corn tortillas
- Optional toppings: sour cream, cilantro, sliced jalapeños
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- In a separate bowl, mix the Ro-Tel, cream of chicken soup, Velveeta cubes, taco seasoning, and water until combined.
- Pour the cheese mixture over the chicken in the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is easily shredded.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the queso sauce.
- Warm the tortillas according to package directions.
- Spoon the queso chicken mixture into the warm tortillas.
- Top with your desired toppings.
Notes
- For thicker sauce, remove the lid for the last 30 minutes of cooking time.
- You can substitute Monterey Jack cheese for Velveeta if you prefer a different cheese flavor.
- Prep Time: 10 min
- Cook Time: 6 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos with toppings
- Calories: 450
- Sugar: 5
- Sodium: 950
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: slow cooker, queso, chicken, tacos, easy dinner, shredded chicken