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A serving of creamy shredded Queso Chicken Crockpot in a bowl, garnished with chopped tomatoes, green onions, and melted cheese.

Queso Chicken Crockpot

This creamy, cheesy Queso Chicken Crockpot is the ultimate dump-and-go weeknight dinner. Just throw in a few pantry staples before work and come home to melt-in-your-mouth shredded chicken in a rich queso sauce that tastes like your favorite Mexican restaurant.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American Comfort Food, Mexican-Inspired
Keyword: Easy queso chicken crockpot, Magical slow cooker queso chicken, Queso chicken crockpot with rice, Queso chicken tacos on the stove, Slow cooker queso chicken tacos 4 ingredients, Slow cooker queso chicken tacos cream cheese, Slow cooker Queso chicken tacos Sweet Little Bluebird, Velveeta queso chicken crockpot
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6
Calories: 415kcal
Cost: $12

Equipment

  • 1 6-quart slow cooker (Or similar size crockpot)
  • 1 Forks (For shredding chicken)
  • 1 Can opener (For Rotel, beans, and corn)
  • 1 Cutting board (For cubing cream cheese)
  • 1 Knife (For cream cheese)
  • 1 Serving spoon (For stirring and serving)

Ingredients

For the Crockpot

  • 2 pounds boneless skinless chicken breasts - roughly equal size for even cooking
  • 1 jar 16 oz salsa - mild or medium
  • 1 can 10 oz Rotel tomatoes with green chilies - do not drain
  • 8 ounces cream cheese - cut into 1-inch cubes
  • 1 packet taco seasoning - store-bought or homemade
  • 1 cup shredded cheddar cheese - optional for extra cheesy flavor

Optional Add-ins

  • 1 can black beans - drained and rinsed
  • 1 can corn drained
  • 1 can diced green chilies - adds extra spice
  • ½ cup chicken broth - for thinner consistency
  • 1 block Velveeta cheese - for ultra creamy texture
  • 1 can condensed cheddar cheese soup - “secret ingredient” for extra richness

For Serving

  • — — Lime wedges - for topping
  • — — Flour or corn tortillas - for tacos
  • — — Tortilla chips - for nachos
  • — — Cooked white rice - for burrito bowls
  • — — Shredded lettuce diced tomatoes, sour cream, cilantro - for garnish

Instructions

  • Place chicken breasts in the crockpot. Pour salsa and Rotel (with juice) over top. Cube cream cheese and scatter over chicken. Sprinkle taco seasoning. Don’t stir.
  • Cover and cook on low for 6–8 hours or high for 3–4 hours. Don’t lift the lid during cooking.
    Raw chicken breasts in a crockpot topped with diced tomatoes, shredded cheese, and seasoning, ready to cook.
  • When done, shred chicken directly in the crockpot using two forks. Stir everything together until creamy.
  • Add shredded cheddar if using, stir, and let sit 10 minutes to thicken.
    Shredded queso chicken in a slow cooker, mixed with melted cheese and creamy sauce, being stirred with a spoon.
  • Serve in tortillas, over rice, or with chips. Garnish with cilantro and lime if desired.
    A serving of creamy shredded queso chicken in a bowl, garnished with chopped tomatoes, green onions, and melted cheese.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 415kcal (21%) | Carbohydrates: 9g (3%) | Protein: 41g (82%) | Fat: 23g (35%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 155mg (52%) | Sodium: 960mg (42%) | Potassium: 740mg (21%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 650IU (13%) | Vitamin C: 9mg (11%) | Calcium: 190mg (19%) | Iron: 1mg (6%)
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