Description
This Crockpot Queso Chicken Dip is a creamy, cheesy dish perfect for a flavorful meal or a delicious dip.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 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
- Spray the inside liner of your Crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
- Place the 3 boneless, skinless chicken breasts at the bottom of the Crockpot liner in a single layer.
- 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).
- Cover the Crockpot with its lid.
- Cook on HIGH for 3 hours or on LOW for 7 hours, allowing the chicken to become tender and the cheeses to melt thoroughly.
- 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.
- 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
- This dish can be served as a hearty main course or a party dip.
- Adjust the taco seasoning to taste.
- For a spicier dip, use hot Rotel.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg