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To create the delightful Slow Cooker Queso Chicken Tacos, it’s essential to understand the key ingredients that contribute to its flavor and texture. Each element plays a vital role in ensuring the dish is not only delicious but also nutritious.

Slow Cooker Queso Chicken Tacos

Savor the deliciousness of Slow Cooker Queso Chicken Tacos, a perfect crowd-pleaser for any occasion! Made with tender chicken, creamy salsa, and melty cheese, these tacos are bursting with flavor. Just combine the ingredients in the slow cooker, let them cook, and soon you'll have a cheesy and hearty filling for your tortillas. Garnish with fresh cilantro and serve with lime wedges for an extra zing. Ideal for busy weeknights or family gatherings!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

1 cup salsa (your choice of mild, medium, or hot)

1 package (8 ounces) cream cheese, cubed

1 cup shredded cheddar cheese

1 can (15 ounces) black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

12 small flour or corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Season them with garlic powder, onion powder, cumin, chili powder, salt, and pepper.

    Add Salsa and Cream Cheese: Pour the salsa over the seasoned chicken. Add the cubed cream cheese on top of the salsa. Do not stir; let the cream cheese sit on top.

      Cook the Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork.

        Shred the Chicken: Once the cooking time is done, use two forks to shred the chicken directly in the slow cooker. Stir to combine with the salsa and cream cheese mixture.

          Add Beans and Corn: Stir in the black beans and corn, then sprinkle the shredded cheddar cheese over the top. Cover and cook for an additional 15-20 minutes on low until the cheese melts.

            Warm the Tortillas: While the cheese is melting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and warm.

              Assemble the Tacos: Spoon the creamy queso chicken mixture into each tortilla and garnish with fresh cilantro.

                Serve: Serve the tacos warm with lime wedges on the side for squeezing over the tacos.

                  Prep Time: 10 minutes | Total Time: 7 hours | Servings: 12 tacos