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Crockpot Queso Chicken Dip or Meal Recipe

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3.8 from 14 reviews

This Crockpot Queso Chicken recipe is a creamy, cheesy dish perfect for a flavorful meal or a delicious dip. Made with tender chicken breasts, taco seasoning, Rotel tomatoes with green chiles, cream cheese, and queso cheese, it’s slow-cooked to perfect melty goodness. Easy to prepare and versatile, it can be served as a hearty main course or a party dip with tortilla chips.

Ingredients

Chicken and Seasonings

  • 3 boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning

Cheeses and Vegetables

  • 10 ounces Rotel (diced tomatoes and green chiles)
  • 8 ounces cream cheese, diced
  • 16 ounces queso cheese, cubed
  • Green onion tops, for garnish (optional)

Instructions

  1. Prepare the Crockpot: Spray the inside liner of your Crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
  2. Add the Chicken: Place the 3 boneless, skinless chicken breasts at the bottom of the Crockpot liner in a single layer.
  3. Season and Layer Ingredients: Sprinkle 1 tablespoon of taco seasoning evenly over the chicken breasts. Then add the diced cream cheese and cubed queso cheese on top, followed by the 10 ounces of Rotel (diced tomatoes and green chiles).
  4. Cook: Cover the Crockpot with its lid.
  5. Slow Cook: Cook on HIGH for 3 hours or on LOW for 7 hours, allowing the chicken to become tender and the cheeses to melt thoroughly.
  6. Shred and Stir: Remove the lid once cooking is finished. Use two forks to shred the chicken breasts directly in the Crockpot. Stir all ingredients together well until fully combined and creamy.
  7. Serve: Garnish with chopped green onion tops if desired. Serve warm as a dip with tortilla chips or as a main dish with rice or tortillas.

Notes

  • For a thicker consistency, cook uncovered for the last 15-30 minutes.
  • You can substitute the queso cheese with your favorite melting cheese like Monterey Jack or Pepper Jack for a spicier flavor.
  • Adjust the amount of taco seasoning to your taste preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • To make in an Instant Pot, cook on Manual high pressure for about 15 minutes and then shred.

Find it online: https://bitezly.com/crockpot-queso-chicken-dip-or-meal-recipe/