Crockpot Queso Chicken Tacos
Rebekah | Recipes | Mom of 4 cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Rj Clatterbuck on SeeMeCook
Tender chicken slow-cooked in creamy queso and salsa, shredded, tucked into flour tortillas, and baked until crisp with bubbly mozzarella and sharp cheddar. Finish with fresh lettuce, tomatoes, and sour cream.
- Time
- 4 hours 30 minutes
- Equipment
- Oven and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken and taco filling
- 680 g
- 425 g
- 455 g
Tortillas and cheese
- 600 g
- 115 g
- 115 g
- 14 g
Toppings
- 85 g
- 150 g
- 115 g
Weights are estimates. Together, the ingredients weigh about 2.16 kg before cooking, which is about 360 g per serving.
Steps
Cook and shred the chicken
Place the chicken breasts in a slow cooker. Pour the queso dip and salsa over the chicken so it is coated and surrounded by the sauce.
Cover the slow cooker and cook on LOW for about 4 hours, or until the chicken is cooked through, tender, and reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)).
Remove the cooked chicken from the slow cooker and place it on a cutting board or in a bowl. Shred it thoroughly with two forks.
Return the shredded chicken to the slow cooker and stir it into the queso-salsa mixture until evenly coated.
Assemble and crisp the tacos
Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Line a baking sheet with parchment paper or lightly grease it if desired.
Spoon the queso chicken into the flour tortillas, dividing the filling evenly. Do not overfill, or the tacos may be difficult to fold and crisp.
Sprinkle mozzarella and sharp cheddar over the chicken in each tortilla, using as much as desired.
Fold the tortillas around the filling and arrange the filled tacos on the baking sheet in a single layer.
Lightly brush both sides of each filled tortilla with olive oil.
Bake the tacos at 425°F (220 °C) (220°C (425 °F)) for 15 minutes, flipping them halfway through, until the tortillas are crisp and the cheese is melted.
Switch the oven to broil. Broil the tacos for 2–5 minutes, watching them closely, until the tortillas are extra crisp and the cheese is bubbly and golden. Do not leave them unattended because the tortillas can burn quickly.
Toppings
Top the tacos with lettuce, tomatoes, and sour cream. Serve immediately while crisp and hot.
Notes
Leftover queso chicken can be used in enchiladas, nachos, or quesadillas. Do not skip the broiling step if you want the crispiest tortillas and browned, bubbly cheese. The queso and salsa container sizes were not specified, so their amounts and nutrition are estimates.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 825
- Protein
- 51 g
- Carbs
- 64 g
- Fat
- 42 g
- Fiber
- 5 g
Where the calories come from
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