Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 8 Servings
This recipe will always have a very special place in my heart. My grandma used to make these Slow Cooker Queso Chicken Tacos all the time! I am so grateful to her for a lot of things including this awesome recipe! Here you go, friends! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients to it if you wish. I am sure that you can do a lot to make this recipe even better! Anyway, have a blessed day, friends. I hope you are all well today. Enjoy!
Ingredients:
1 (10-ounces) can Rotel diced tomatoes and green chillies
1-½ c Mexican cheese dip (refrigerated or jarred)
1 (1-ounces) package taco seasoning
2 lbs. boneless skinless chicken breasts
Directions:
In the bottom of a 6-quart slow cooker, arrange the chicken breasts.
Sprinkle taco seasoning over the chicken breasts, then rub each until well coated.
Lay the tomatoes over the chicken breasts.
Cover and seal the slow cooker, then cook everything for about 4 to 6 hours on a low setting.
Remove the chicken breasts from the slow cooker, then use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker as well as the cheese dip. Stir until well blended.
Serve hot with the tortillas or taco shells and top each serving with your preferred toppings. Enjoy!
Notes:
You can use your preferred cheese dip for this recipe.
Place any leftovers in an airtight container, then place them inside the freezer.
[penci_recipe]