Creamy Queso Chicken Tacos
Creamy Queso Chicken Tacos combine tender, shredded chicken with flavorful queso for an easy and budget-friendly meal, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken breasts Can use frozen chicken; extend cooking time by an hour.
- 1 cup creamy queso dip Store-bought or homemade.
- 8 small tortillas Can substitute with gluten-free tortillas or lettuce wraps.
Toppings
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1 unit lime, cut into wedges For serving.
Instructions
Preparation
- Place the chicken breasts into the slow cooker.
- Pour the creamy queso dip over the chicken, ensuring it’s well coated.
Cooking
- Cover the slow cooker and cook on low for 6-7 hours, or until the chicken is tender and shreds easily.
- Use two forks to shred the chicken right in the slow cooker, mixing it with the queso for flavor.
Assembly
- Heat the tortillas in a skillet or microwave until soft.
- Load each tortilla with the shredded chicken mixture.
- Add shredded lettuce, diced tomatoes, and chopped cilantro on top.
- Serve with lime wedges on the side.
Notes
For a creamier texture, stir in extra cheese before serving. Leftovers can be stored in an airtight container in the fridge for up to three days. They can also be frozen for up to three months.