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- 1.5 lbs boneless, skinless chicken breasts - 1 cup queso blanco (may use store-bought or homemade) - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 cup corn kernels (use fresh, frozen, or canned) - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 cup chicken broth - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped (for garnish) - Tortillas (choose corn or flour for serving) - Assorted toppings: sliced avocado, diced tomatoes, shredded lettuce, pickled jalapeños, lime wedges The main ingredients are the heart of this dish. Start with boneless chicken breasts. They cook well and stay moist. Next, use queso blanco for that creamy, cheesy taste. You can buy this or make it at home. Black beans and corn add fiber and sweetness. They make the dish hearty and colorful. Using fresh, frozen, or canned corn works well. Just rinse the beans to remove the extra salt. For seasonings, ground cumin, chili powder, and smoked paprika bring warmth and depth. They create a rich flavor. Chicken broth adds moisture. You can adjust the salt and pepper to your liking. Toppings make your tacos fun. Fresh cilantro adds a burst of flavor. Choose tortillas based on your taste. Corn tortillas bring a nice texture, while flour tortillas are soft and easy to fold. Feel free to customize with toppings like avocado or tomatoes. They can make your tacos even better. {{ingredient_image_2}} To start, lay the boneless chicken breasts evenly at the bottom of your slow cooker. This helps the chicken cook evenly. Make sure to use fresh chicken for the best flavor. You want the chicken to be juicy and tender when it's done cooking. Next, grab a mixing bowl. Combine the diced red onion, minced garlic, black beans, corn, ground cumin, chili powder, smoked paprika, and chicken broth. Stir this mixture well. It ensures every bite has a burst of flavor. Once mixed, carefully pour it over the chicken in the slow cooker. Season it generously with salt and freshly ground black pepper. This adds depth to the dish. Now, secure the slow cooker lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken needs to be cooked through, tender, and easy to shred. When the cooking time is up, use two forks to shred the chicken right in the slow cooker. Mix it with the flavorful broth and other ingredients. Then add the queso blanco. Stir gently to combine until the cheese melts. Allow this mixture to cook for an extra 10-15 minutes. This step lets the flavors meld beautifully together. Now you are ready to enjoy your savory Slow Cooker Queso Chicken Tacos! - Use the low setting for 6-8 hours or high for 3-4 hours. - Check the chicken's doneness by ensuring it shreds easily. - For best results, avoid lifting the lid too often during cooking. - A meat thermometer should read 165°F when fully cooked. - Add a pinch of cayenne for heat. - Mix in fresh lime juice for brightness. - Try fresh herbs like oregano or thyme for extra flavor. - Consider adding diced bell peppers for sweetness. - Warm your tortillas in a skillet for a few seconds. - Place the taco filling in the center of the tortilla. - Top with chopped cilantro and your favorite toppings. - Serve on a colorful platter with bowls of toppings nearby. - Squeeze fresh lime over tacos for added zest right before serving. Pro Tips Use High-Quality Queso: Opt for a good quality queso blanco to elevate the flavor of your tacos; homemade can add a personal touch. Customize the Heat: Add diced jalapeños or a splash of hot sauce to the cooking mixture if you prefer a spicier kick in your tacos. Shred Chicken While Hot: Shredding the chicken while it's hot helps it absorb more flavors from the broth and spices for a tastier result. Experiment with Toppings: Don’t hesitate to mix and match toppings; try crumbled queso fresco, sliced radishes, or a drizzle of crema for extra flavor. {{image_4}} You can easily swap out the chicken for other proteins. Ground turkey or beef work well. They add different flavors but still keep the meal tasty. You can also try using shredded pork for a fun twist. For cheese, queso blanco is great, but feel free to experiment! Cheddar or pepper jack can add extra kick. You can even use a vegan cheese for a dairy-free option. If you need gluten-free options, use corn tortillas instead of flour. This simple change keeps your meal safe and delicious. You can also skip the cheese altogether for a dairy-free version. Just add more beans or corn for creaminess. Taco style can change your meal's vibe. Soft tortillas give a warm and cozy feel. Crunchy taco shells add a fun crunch and texture. Choose what you like best! Try different toppings to mix things up. Sliced avocado adds creaminess. Fresh tomatoes give a bright flavor. You can also use pickled jalapeños for a spicy kick. Enjoy making your tacos unique! To keep your Slow Cooker Queso Chicken Tacos fresh, cool them to room temperature. Place the leftovers in a container with a tight lid. Store them in the fridge for up to three days. If you want to save them longer, freeze them. For freezing, use freezer-safe bags or containers. They can last up to three months in the freezer. When it’s time to enjoy the leftovers, reheat them carefully. If the chicken is frozen, let it thaw in the fridge overnight. For reheating, use a microwave or stove. If using a microwave, heat in short intervals. Stir the mixture between intervals for even warmth. On the stove, warm it over low heat. Add a splash of chicken broth if it seems dry. This helps keep the texture creamy and tasty. Choose the right containers for storing your tacos. Use glass containers for a good seal and easy reheating. If you prefer plastic, make sure they are BPA-free and airtight. For freezing, use heavy-duty freezer bags. Squeeze out all the air before sealing. This helps prevent freezer burn and keeps flavors intact. You can cook these tacos on low for 6 to 8 hours. If you’re in a hurry, set your slow cooker on high for 3 to 4 hours. The chicken will be tender and shred easily when done. Yes, you can use frozen chicken. Just make sure to add extra cooking time. If you cook on low, it may take 8 to 10 hours. Cooking on high might take about 4 to 5 hours. Always check that the chicken reaches 165°F for safety. You can get creative with toppings! Try sliced avocado, diced tomatoes, or pickled jalapeños. Shredded lettuce and lime wedges add freshness too. Feel free to mix and match to find your favorite combination! This blog post covered easy steps to make Slow Cooker Queso Chicken Tacos. We went over key ingredients like chicken, queso, and spices. I shared tips for cooking and serving, plus ways to swap ingredients for dietary needs. In the end, making these tacos is simple and fun. You can customize them to fit your taste. Enjoy your cooking journey and impress your friends and family with your tasty tacos!

Slow Cooker Queso Chicken Tacos

Delicious and creamy chicken tacos made in a slow cooker with queso and spices.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup queso blanco
  • 1 can black beans, drained and rinsed thoroughly
  • 1 cup corn kernels
  • 1 medium red onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 cup chicken broth
  • to taste salt and freshly ground black pepper
  • to taste fresh cilantro, chopped
  • to taste tortillas
  • to taste assorted toppings: sliced avocado, diced tomatoes, shredded lettuce, pickled jalapeños, lime wedges

Instructions
 

  • Begin by laying the boneless chicken breasts evenly at the bottom of your slow cooker.
  • In a mixing bowl, combine the diced red onion, minced garlic, black beans, corn, ground cumin, chili powder, smoked paprika, and chicken broth. Stir the mixture thoroughly to ensure all ingredients are well combined.
  • Carefully pour the onion and bean mixture over the chicken in the slow cooker. Season generously with salt and freshly ground black pepper to taste, ensuring even coverage.
  • Securely cover the slow cooker lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked through, tender, and easily shreddable.
  • Once cooking is complete, use two forks to shred the chicken directly in the slow cooker, mixing it with the flavorful broth and other ingredients. Add in the queso blanco, stirring gently to combine until the cheese melts and creates a creamy consistency.
  • Allow the mixture to cook for an additional 10-15 minutes, so the flavors meld beautifully together.
  • To serve, warm the tortillas and fill them generously with the queso chicken mixture. Top each taco with a sprinkle of fresh cilantro and your choice of toppings for a delightful finish.

Notes

Arrange the tacos on a vibrant platter, providing small bowls of the assorted toppings for guests to customize their own. Add a squeeze of fresh lime over the tacos right before serving for an extra zesty kick. Enjoy!
Keyword chicken, easy, queso, slow cooker, tacos