Now, cover the slow cooker and let it cook on low for about 6-8 hours or on high for about 3-4 hours. I usually opt for the low setting because it allows the flavors to meld beautifully. As it cooks, the chicken will become incredibly tender, and the cream cheese will melt into a luscious sauce. When your timer goes off, remove the chicken and shred it using two forks—it’s like pulling apart a dream!
Once shredded, return the chicken to the slow cooker, and stir everything together until it’s fully combined. The melted cheese will create an ooey-gooey texture that is just divine. At this point, if you want to add the shredded cheese, sprinkle it over the top and let it melt in for an extra cheesy taco treat. Once everything is combined, it’s time to assemble your tacos!
Grab your taco shells or tortilla wraps and fill them with that delicious Queso chicken mixture. Trust me, your kitchen will smell like heaven! You can now add your favorite toppings, such as avocado slices, fresh cilantro, a dollop of sour cream, or even some sliced jalapeños for an extra kick. The result is a melty, cheesy experience that is sure to become a favorite in your home.
Pro Tips for Best Results
I always recommend that you use good-quality chicken breasts for the best flavor and texture. I tested this recipe with both frozen and thawed chicken, and found that thawed works better—it shreds much more easily. Also, don’t skimp on the cheese! The more, the merrier in my book, especially if you’re a cheese lover like me.
Another tip is to experiment a bit with the spice level. Some taco seasoning blends can be spicier than others. I once used a very spicy blend and it turned my tacos into a little fireball! If you’re serving kids or those sensitive to heat, stick to a milder seasoning.
Lastly, if you have the time, let the chicken cook for a full 8 hours on low. It will break down beautifully, and the flavor will intensify, making every bite absolute perfection.
Common Mistakes to Avoid
One mistake I made the first time I tried this recipe was thinking that the chicken would cook evenly when it was frozen. I had some very chewy pieces that were raw in the center. Ensure your chicken is fully thawed before cooking; it’ll save you from a last-minute kitchen disaster! (See the next page below to continue…)