Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 1 packet taco seasoning (or 2 tablespoons homemade blend)
- 1 can (10 oz) diced tomatoes with green chiles (such as Rotel)
- 1 ½ cups prepared queso dip (store-bought or homemade)
- ½ cup chicken broth (optional, for thinner sauce)
- Salt and pepper (to taste)
- Tortillas (flour or corn)
- Shredded lettuce
- Avocado
- Salsa
- Cilantro
- Pickled onions
- Jalapeños
- 1 cup canned black beans (drained)
- 1 cup frozen corn
- Fresh lime wedges for serving
Instructions
- Layer chicken in the slow cooker; sprinkle taco seasoning over it.
- Pour diced tomatoes (with juices) on top. Add black beans and corn if using.
- Pour queso dip evenly over the chicken; add chicken broth if you prefer a thinner sauce.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is shreddable.
- Shred the chicken directly in the slow cooker using two forks and stir to combine with the queso mixture.
- Warm tortillas and fill them with the shredded chicken. Add toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco (about 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg