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Slow Cooker Queso Chicken Tacos

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Todays’ recipe is a tasty twist for one of my most popular slow cooker recipes  – Slow Cooker Queso Chicken Tacos, a Sweet Little Bluebird Original Recipe!

SLOW COOKER QUESO CHICKEN TACOS   

Taco night just got a lot more flavorful with this SUPER EASY, delicious weeknight meal that makes the BEST chicken tacos!  Only a few ingredients and minutes to throw together, these Queso Chicken Tacos are loaded with flavor and require little work and effort. Use the chicken for tacos, burritos, wraps and bowls. Perfect for feeding a crowd, parties and game day.

Read rave reviews from people who tried this recipe on Pinterest!

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SLOW COOKER QUESO CHICKEN TACOS - Sweet Little Bluebird

This recipe is slightly adapted from my popular Slow Cooker Shredded Chicken Tacos. The addition of green chiles and queso steps it up a notch and was a nice change.

What You Need

Boneless skinless chicken breasts, taco seasoning, chicken broth, Rotel, green chiles, queso, taco shells and your favorite taco toppings.

 

**UPDATE APRIL 2, 2020 – If you have limited food supplies due to stay-at-home orders, you can omit the green chiles and the chicken broth and it will still be great. If you do not have Rotel, you can substitute with salsa. This recipe is super easy to adapt. 

EASY SLOW COOKER QUESO CHICKEN TACOS - Sweet Little Bluebird

How To Make

Lightly spray slow cooker with non-stick cooking spray. Place chicken in a single layer and sprinkle taco seasoning evenly on top. In a medium size bowl, add Rotel, green chiles and chicken broth, mix well and pour over chicken. Cook on high for 4-6 hours (adjust cooking time according to how fast/slow your cooker cooks –  for some cookers,  chicken may be done  in 3-4 hours on high). When ready, drain excess liquid leaving just a smidgen behind (I use a soup ladle), then shred chicken using two forks. Last, spoon queso on top and gently mix with chicken, coating chicken evenly. Cook on low for 20 minutes or until heated through. Serve with your favorite toppings, enjoy!

Ready for tacos…

SLOW COOKER QUESO CHICKEN TACOS - Ready for tacos!! Sweet Little Bluebird

Chicken tacos are on regular rotation in my home, when I served these tacos last week, my family absolutely loved them, giving dinner two big thumbs up! They kept going back for more, leaving the cooker empty with no leftovers. An empty pot is always a good sign for a winning recipe!

IF YOU LOVE QUESO, BE SURE TO CHECK OUT THESE AWESOME RECIPES

EASY LAYERED TACO BAKE from The Country Cook – “A simple and quick weeknight meal with layers of tortillas, ground beef and salsa con queso!”

TACO RICE WITH QUESO from South Your Mouth – A fantastic one-pan skillet dinner.

 

PINNABLE IMAGE

SLOW COOKER QUESO CHICKEN TACOS - Sweet Little Bluebird

FAN FAVORITE SLOW COOKER RECIPES  (RAVE REVIEWS)

Slow Cooker Smothered Fritos Taco Bowls

Slow Cooker Shredded Chicken Tacos, Burritos or Bowls 

Favorite Slow Cooker Pot Roast 

Easy Slow Cooker French Dip Sandwiches

Easy Slow Cooker Smothered Chicken

Slow Cooker Zesty BBQ Chicken

Easy Slow Cooker Smothered Pork Chops

Easy Slow Cooker Root Beer BBQ Chicken (3 Ingredients)

Pulled Pork Sandwiches (Sweet & Smoky)

Easy Slow Cooker BBQ Country-Style Ribs

Creamy Ranch Chicken (Slow Cooker or Oven)

 

Please Note – This is NOT a sponsored post. I have no affiliation with any of products used in this recipe.

 

Slow Cooker Queso Chicken Tacos

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Save Recipe to Pinterest

 

Ingredients

  • 2  pounds boneless skinless chicken breasts
  • 1 packet (1 ounce) of your favorite taco seasoning or use homemade
  • 10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies)
  • 4 ounce can mild diced green chiles
  • 1/2  cup chicken broth
  • 3/4 cup salsa con queso  – use your favorite brand or use homemade 
  • taco shells, hard or soft
  • favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso

**UPDATE April 2, 2020 –If you have limited food supplies due to stay-at-home orders, you can omit the green chiles and the chicken broth and it will still be great. If you do not have Rotel, you can substitute with salsa. This recipe is easy to adapt.    

Directions
Lightly spray slow-cooker with non-stick cooking spray.

 

Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken.

 

Cook on low for *6 to 8 hours, or on high for *4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.

 

When ready, drain excess liquids leaving just a smidgen behind (I use a soup ladle), then shred chicken using two forks. Last, spoon queso on top and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through. Serve with tortillas (hard or soft shell) and your favorite taco toppings. Enjoy!

 

Tips
  • *Adjust cooking time according to how fast or slow your cooker cooks – for some slow cookers, cooking on high, chicken may be ready in 3-4 hours
  • Use the chicken for tacos, burritos, bowls and wraps.
  • I  purchased a jar of queso and used the leftover as a topping and for tortilla chips.
  • You can use original Rotel  or Rotel hot – this recipe is super easy to adapt to your taste if you like things spicy/hot.

Sharing this recipe at Weekend Potluck.

Thanks for stopping by!
Cheers!

Easy Oven-Baked Fajitas (Chicken or Steak)

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Today I am sharing an awesome tried and true Betty Crocker recipe my entire family loved and gave 5 stars – Easy Oven-Baked Chicken Fajitas! This shortcut fajita recipe is simple to make, full of flavor, ready from start to finish in under an hour. I love this dinner!



This was such a hit, I am making it again this weekend for my daughter who will be visiting from college. It’s so simple to throw together, it won’t take time away from our visit. My daughter also requested Cilantro Lime Basmati Rice (just like Chipotle), which goes perfectly with this dish and is another quick and easy recipe.

WHAT YOU NEED TO MAKE BAKED CHICKEN FAJITAS

Boneless skinless chicken breasts, onion, peppers (red, green or yellow), vegetable oil, fajitas seasoning packet, soft shell flour tortillas and your favorite fajitas toppings.

 

HOW TO MAKE OVEN BAKED CHICKEN FAJITAS

Preheat oven to 400 degrees f.  Slice chicken, onion and red pepper into thin even strips.

Place sliced chicken, pepper and onion in a 9×13 baking dish (or sheet pan)  that’s been sprayed with non-stick cooking spray. Next, evenly sprinkle fajita seasoning mix over chicken and veggies and then drizzle oil over top, toss until everything is evenly coated.

Bake on middle rack of oven for 35 to 40 minutes. Stir chicken and veggies once halfway through, then continue baking until chicken is thoroughly cooked.

When chicken is ready, remove from oven…

Serve on warm flour tortillas topped with your favorite fajita toppings. Serve with rice, corn, beans, chips and salsa, guacamole. Enjoy!

Tip – Substitute chicken with beef, or make a combination of chicken and beef. Add your favorite bell peppers or do a mixture. Fresh lime, cilantro, sour cream, cheddar cheese, chopped lettuce, diced tomatoes and hot sauce are toppings.

PINNABLE IMAGE

 

NOTE: This is not a sponsored post, I have no affiliation with Betty Crocker or any products shared for this recipe.

 

Easy Oven-Baked Chicken Fajitas

 

Ingredients
  • 1 large onion, cut in even slices
  • 1 medium red bell pepper, cut in even slices
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 tablespoons vegetable oil or canola oil
  • 1 packet (1 ounce) Old El Paso fajita seasoning mix or favorite brand of  fajitas seasoning
  • soft shell flour tortillas for tacos/fajitas (6 inch size)
  • sour cream (optional)
  • chunky salsa (optional)
  • fresh cilantro (optional)
Directions

Please head to Betty Crocker for the directions and to print this wonderful recipe. Be sure to read the great reviews!

Sharing this recipe at Weekend Potluck.Thanks for stopping by.
Cheers!

Awesome 3-Ingredient Crock Pot Shredded Beef Tacos

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I have just one word to describe today’s tried and true recipe, 3-Ingredient Crock Pot Shredded Beef Tacos – awesome!



This recipe is so simple to make, so darn good. The beef is perfect for tacos, burritos and bowls. Why oh why didn’t I try this recipe sooner?!I discovered this recipe on Tablespoon.com a while ago and decided to finally give it a try. So glad I did…you need to try it too. I promise, you will not be disappointed, you will thank me.


To make, all you need is a 3 pound lean bottom round roast (rump or chuck roast can be used too). The secret to the goodness for these shredded beef tacos is 10 to 12 ounces of Coca-Cola Classic, which helps to make the beef incredibly tender, and two to three diced Chipotle Peppers in Adobo Sauce, along with a little adobo sauce from the can.

 

The recipe only calls for 2 to 3 Chipotles Peppers (finely minced), so you only need to buy a small can. I purchased a 7 ounce can, used three peppers and had some leftover. You will also need 1 to 2 teaspoons of the adobo sauce from the can. The number of peppers and sauce you use will depend on how spicy you like your food. I used the maximum amount, 3 peppers and 2 teaspoons of the adobo sauce.

 

To make, lightly spray your slow cooker with non-stick cooking spray. Place your roast in the cooker. Next, finely mince your peppers. In a medium size bowl, pour in your Coke, add the diced peppers along with 1 or 2 teaspoons of the adobo sauce. Mix well and pour over roast. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.
UPDATE (October 17, 2016):  Since making this the first time, I have made it too many times to count. I now use the whole can of peppers. I chop a couple of peppers and add the rest including all of the sauce…I love the extra heat and flavor.
When the beef is ready, remove it from the cooker, leaving the sauce/liquid behind. Using two forks, shred the beef, discarding any fat or unwanted pieces. Last, place the shredded beef back in the cooker with the liquid and stir, allowing the beef to absorb the sauce. That’s it! Serve beef with hard or soft taco shells, topping with your favorite toppings. Enjoy!
NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

AWESOME 3-INGREDIENT CROCK POT SHREDDED BEEF TACOS

 

3-Ingredient Crock Pot Shredded Beef Tacos

Recipe from Tablespoon.com


Ingredients
  • 3 pound lean bottom round roast (or you can use chuck or rump)
  • 10 to 12 ounces Coca-Cola Classic
  • *7 oz can Chipotles Peppers in Adobo Sauce (you will need 2 to 3 pepper finely minced and 1 to 2 teaspoons of the sauce)
Directions
To print the recipe and for the full instructions and more tips, please head to Tablespoon.com. Be sure to check out the site, they have tons of wonderful recipes.

*You should be able to find Chipotle Peppers in Adobo Sauce in the Mexican section at your local large chain grocery store. The cans are small and easy to miss – ask a clerk. If you do not have the peppers in your store, you can make your own. Head here:  Make Your Own Chipotle Peppers in Adobo Sauce

Thanks so much for stopping by!
Cheers!

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