Description
These Queso Chicken Tacos are loaded with tender shredded chicken, creamy queso sauce, and your favorite taco toppings. They’re easy to make, packed with flavor, and perfect for a quick weeknight meal or a fun taco night with friends.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 cup store-bought or homemade queso dip
- 1 packet taco seasoning (or homemade mix)
- 1/2 cup chicken broth
- 8 small flour or corn tortillas
Toppings (optional):
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños
- Shredded lettuce
- Sour cream
- Lime wedges
Instructions
-
Cook the Chicken:
Place the chicken breasts in a slow cooker or Instant Pot. Add the taco seasoning and chicken broth.- Slow Cooker: Cook on low for 4-5 hours or high for 2-3 hours until the chicken is cooked through and tender.
- Instant Pot: Cook on high pressure for 12 minutes, then quick release the pressure.
-
Shred the Chicken:
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and mix with the remaining juices. -
Add the Queso:
Stir in the queso dip until the chicken is coated evenly and heated through. -
Assemble the Tacos:
Warm the tortillas in a skillet or microwave. Fill each tortilla with the queso chicken mixture and add your favorite toppings. -
Serve:
Serve immediately with lime wedges on the side for a burst of fresh flavor.
Notes
- Use rotisserie chicken for a quicker version—just shred and mix with queso and taco seasoning.
- Swap out flour tortillas for lettuce wraps for a low-carb option.