01 -
Place the chicken breasts in the bottom of your slow cooker.
02 -
Sprinkle the taco seasoning mix over the chicken breasts. Pour the diced tomatoes with green chilies (including the juice) and chicken broth over the seasoned chicken.
03 -
Cover the slow cooker with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
04 -
Once the chicken is cooked, use two forks to shred the chicken directly in the slow cooker.
05 -
Add the cubed cream cheese and shredded Mexican blend cheese to the slow cooker. Stir until the cheeses are melted and fully combined with the shredded chicken.
06 -
Cover the slow cooker and cook on low for an additional 15-20 minutes, or until the cheese is completely melted and the mixture is creamy.
07 -
While the queso chicken mixture finishes cooking, warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat them in a preheated 350°F (175°C) oven for about 10 minutes.
08 -
Spoon the queso chicken mixture onto the warmed tortillas. Top with fresh cilantro, if using.
09 -
Customize your tacos with toppings such as shredded lettuce, diced tomatoes, sliced avocado, sour cream, salsa, jalapeño slices, or a squeeze of lime juice.
10 -
Serve the tacos immediately while warm and enjoy the creamy, cheesy, and flavorful slow-cooked queso chicken.