These Crockpot Queso Chicken Tacos are creamy, cheesy, and full of bold Tex-Mex flavor—but they’re made with real, simple ingredients and zero processed junk.

I first made this recipe when I wanted something hands-off that still tasted like comfort food. It’s a total set-it-and-forget-it kind of meal, and the shredded queso chicken turns out so juicy and flavorful, you’ll want to eat it with a spoon.

Serve it in lettuce wraps, taco shells, or over a bowl of rice with avocado—it’s clean comfort food made easy.

Ingredients

• 1.5–2 lbs boneless, skinless chicken breasts

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)

• 1/2 cup plain Greek yogurt or plain unsweetened coconut yogurt

• 1/4 cup nutritional yeast or shredded cheddar cheese

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt and pepper, to taste

Optional Toppings & Serving Ideas:

• Shredded lettuce or cabbage

• Diced avocado

• Fresh cilantro

• Lime wedges

• Gluten-free or corn tortillas

• Cauliflower rice or brown rice for bowls

Instructions

1. Place chicken, tomatoes with chilies, and spices into the crockpot. Stir to combine.

2. Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is cooked through and shreds easily.

3. Shred the chicken in the crockpot using two forks.

4. Stir in Greek yogurt and nutritional yeast or cheese. Let warm through for 5–10 minutes.

5. Serve in taco shells, lettuce wraps, or bowls with your favorite toppings.

Why I Love This Recipe

It’s creamy, cozy, and feels indulgent—but it’s made with clean, nourishing ingredients that don’t leave you feeling heavy or bloated. I love how versatile it is and how the leftovers reheat perfectly for lunches all week.

When I first started cleaning up my meals, recipes like this helped bridge the gap—comfort food, simplified, and totally family-approved.

Nutrition Information (Per Serving – Makes 4)

• Calories: 330

• Protein: 32g

• Carbohydrates: 12g

• Fiber: 3g

• Fat: 16g