Ingredients
Chicken Mixture
- 2 pounds boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 1 (10-oz) can Rotel diced tomatoes and green chilies
- 1 1/2 cups Mexican cheese dip (refrigerated or jarred)
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning evenly over the chicken, then pour the can of Rotel diced tomatoes and green chilies on top.
- Cook the Chicken: Cover the slow cooker and set it to cook on LOW heat for 4 to 6 hours, allowing the chicken to become tender and absorb the flavors.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker onto a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Combine with Cheese Dip: Return the shredded chicken to the slow cooker and stir in the Mexican cheese dip until everything is well combined and heated through.
- Serve: Spoon the cheesy chicken mixture into warm tortillas or hard taco shells. Top with your favorite taco toppings such as lettuce, tomatoes, sour cream, or avocado, and serve immediately.
Notes
- For extra spice, add diced jalapeños or a splash of hot sauce when mixing the cheese dip.
- Leftover shredded chicken queso can be stored in an airtight container in the refrigerator for up to 3 days.
- Use low-fat cheese dip to reduce calories if desired.
- If you prefer, use shredded rotisserie chicken to reduce the total cooking time.
- Serve with fresh cilantro and lime wedges for added flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
