Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chiles
- 1 ½ cups prepared queso dip
- ½ cup chicken broth (optional)
- Tortillas (flour or corn)
- Fresh toppings: shredded lettuce, avocado, salsa, cilantro, sour cream
- 1 cup canned black beans (drained)
- 1 cup frozen corn
- Fresh lime wedges for serving
Instructions
- Layer the chicken in the slow cooker and sprinkle with taco seasoning.
- Top with diced tomatoes (with juices) and any optional black beans or corn.
- Pour queso over the chicken; add broth for a thinner sauce if desired.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through.
- Shred the chicken in the slow cooker using two forks and stir to coat in the queso mixture.
- Warm tortillas and fill them with the shredded chicken; add your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg