Todays’ recipe is a tasty twist for one of my most popular slow cooker recipes – Slow Cooker Queso Chicken Tacos,
Taco night just got much more delightful with this SUPER EASY, scrumptious weeknight feast that makes the BEST chicken tacos! A couple of fixings and minutes to put together, these Queso Chicken Tacos are stacked with season and require little work and exertion. Utilize the chicken for tacos, burritos, wraps and bowls. Ideal for taking care of a group, gatherings and game day.This formula is somewhat adjusted from my famous Slow Cooker Shredded Chicken Tacos. The expansion of green chiles and queso steps it up an indent and was a decent change.Boneless skinless chicken bosoms, taco preparing, chicken stock, Rotel, green chiles, queso, taco shells and your #1 taco garnishes.
Gently splash moderate cooker with non-stick cooking shower. Spot chicken in a solitary layer and sprinkle taco preparing equitably on top. In a medium size bowl, add Rotel, green chiles and chicken stock, blend well and pour over chicken. Cook on high for 4-6 hours (change cooking time as indicated by how quick/moderate your cooker cooks – for certain cookers, chicken might be done in 3-4 hours on high). At the point when prepared, channel overabundance fluid abandoning only a pinch (I utilize a soup spoon), at that point shred chicken utilizing two forks. Keep going, spoon queso on top and delicately blend in with chicken, covering chicken equally. Cook on low for 20 minutes or until warmed through. Present with your number one garnishes, appreciate!
Chicken tacos are on normal revolution in my home, when I served these tacos a week ago, my family totally adored them, offering supper two major go-ahead! They continued returning for additional, leaving the cooker void without any extras. A vacant pot is consistently a decent sign for a triumphant formula!
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.
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.
