Ingredients
Scale
- 2–3 pounds boneless skinless chicken breasts (approximately 4 medium-sized chicken breasts)
- 1 ounce package mild taco seasoning (or homemade taco seasoning)
- 10-ounce can mild diced tomatoes with green chilies, including juice
- 4-ounce can diced green chiles
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 15-ounce container salsa con queso
- Street taco size flour tortillas
- Optional garnishes: shredded lettuce, sour cream, diced tomatoes, and chopped cilantro
Instructions
- Lightly spray the inside of a slow cooker with nonstick spray.
- Place chicken breasts at the bottom of the slow cooker.
- Sprinkle taco seasoning, kosher salt, and black pepper over the chicken.
- Pour diced tomatoes with green chilies and green chiles over the chicken.
- Cover and cook on high for 4 hours until the chicken is fully cooked and tender.
- Shred the chicken in the slow cooker using two forks.
- Mix in the salsa con queso and stir until well combined.
- Serve in warm tortillas with optional garnishes.
Notes
Consider using spicy salsa con queso or adding jalapeños for extra heat.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For a vegetarian option, substitute chicken with black beans.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 790
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 22
- Cholesterol: 70