Imported from TikTok
Crockpot Queso Chicken Tacos
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.
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Ingredients
- 3 boneless, skinless chicken breasts (Use approximately 1½–2 lb total; trim excess fat if needed.)
- 1 container queso dip (The source specifies H-E-B queso; container size not stated. Estimate based on a 15-ounce container.)
- 1 jar salsa (The source specifies H-E-B salsa; jar size not stated. Estimate based on a 16-ounce jar.)
- 12 flour tortillas (Use tortillas large enough for filling; the author recommends H-E-B Bakery tortillas. Estimate two tacos per serving.)
- mozzarella cheese (To taste; estimate approximately 1 cup shredded.)
- sharp cheddar cheese (To taste; estimate approximately 1 cup shredded.)
- olive oil (For lightly brushing both sides of the filled tortillas; estimate 1 tablespoon.)
- lettuce (For topping; shredded or chopped, to taste.)
- tomatoes (For topping; diced, to taste.)
- sour cream (For topping, to taste; estimate ½ cup.)
Steps
- 1
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.
- 2
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).
- 3
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.
- 4
Return the shredded chicken to the slow cooker and stir it into the queso-salsa mixture until evenly coated.
- 5
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it if desired.
- 6
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.
- 7
Sprinkle mozzarella and sharp cheddar over the chicken in each tortilla, using as much as desired.
- 8
Fold the tortillas around the filling and arrange the filled tacos on the baking sheet in a single layer.
- 9
Lightly brush both sides of each filled tortilla with olive oil.
- 10
Bake the tacos at 425°F (220°C) for 15 minutes, flipping them halfway through, until the tortillas are crisp and the cheese is melted.
- 11
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.
- 12
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 per serving
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