Okay, I have to admit that my family is grumbling a little bit about all the slow cooker chicken meals I’ve made in the past two weeks. I really should have had some beef or pork in the mix, but chicken is the cheapest protein in my grocery store right now! Suffice it say, I am doing a few different things next week. NOT everything will come from my slow cooker. And I can do that because I’m adjusting to school and I feel more like cooking at the end of the day!

This recipe is definitely a keeper!

My tribe loves ANYTHING Mexican or TexMex – so this is right up their alley!

The chicken is seasoned with taco seasoning and then it cooks all day long in Rotel and a thick, velvety blanket of white queso!

How could that be bad?

It couldn’t!

Slow Cooker Queso Chicken

Ingredients:

  • 4 large frozen chicken breasts
  • 1 package of taco seasoning
  • 2 10-ounce cans of diced tomatoes with green chiles (like Rotel)
  • 2 15-ounce containers of Ricos Pronto White Cheese Dip
  • Flour tortillas or yellow rice for serving

Directions:

  • Lay chicken breasts in the bottom of your slow cooker.
  • Sprinkle taco seasoning over the top of chicken.
  • Pour tomatoes on top.
  • Pour cheese dip over everything.
  • Cook on low all day (8 hours).
  • At the end of cook time, prepare yellow rice according to package directions, if that’s what you’re using.
  • Shred chicken and leave in the sauce.
  • Serve chicken and sauce over rice or in a tortilla.

Well Duh #1: I used the Great Value brand of tomatoes and green chiles because it was only 88 cents!! Just like with Rotel, you can choose traditional or mild.

Well Duh #2: I found the Rico’s cheese dip at my WalMart. It is a beautiful white queso dip with green chiles. If you can’t find it, just use whatever queso you like. And use a rubber spatula to scrape out EVERY LAST BIT!

Well Duh #3: We really enjoyed this over yellow rice. But we love yellow rice! It would also be fantastic in a flour tortilla. I would probably fill the tortilla and then brown or toast it in a skillet. It would also be great over Spanish rice or Mexican rice, if you like.

Well Duh #4: You could, of course, use fresh chicken breasts instead of frozen, but they will be REALLY shreddy by the end of your cook time. That’s not a bad thing at all. Just wanted to prepare you! If I’m cooking all day – or if I suspect that I might be longer than 8 hours, I usually use frozen.

This was one of the best slow cooker dishes I have made recently! It is creamy and velvety and cheesy and slightly spicy. And delicious! I made a bed of yellow rice on my plate and then spooned the chicken mixture over it. I topped with a little chopped cilantro. Is there any smell better than chopped cilantro? I love smelling it on my hands after I’ve chopped it.

I topped Christopher’s with a little bit of Mexican Crema (think: liquidy sour cream). He is not normally a fan of spicy food and I knew that the sour cream would work to lower that spice level.

The tribe LOVED this dish! Elizabeth loved the level of spice, as did I. Christopher loved it – once I drizzled on the crema. Michael is a fan, too! I will definitely be making this one again!

Be on the lookout for next week’s menus! Pasta Salad, Grilled Chicken Strawberry Spinach Salad, Hawaiian Sliders, Chicken Salad Sandwiches, Tacos, Shrimp Salad Rolls, and Grilled Chicken Caesar Wraps! Lots of yummy stuff – that my crock-pot-weary tribe will love!