Crockpot Queso Chicken
Imagine tender, juicy chicken slow-cooked to perfection and then smothered in a rich, cheesy, slightly spicy queso sauce—it’s comfort food that doesn’t require you to spend hours in the kitchen.
Equipment
- Crockpot (Slow Cooker)
- Mixing Spoon
- Sharp knife & cutting board
- Measuring Cups & Spoons
- Tongs or Two Forks
- Serving Ladle
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 packet taco seasoning about 1 oz
- 1 can Rotel diced tomatoes with green chilies, 10 oz
- 1 can cream of chicken soup 10.5 oz
- 1 block Velveeta cheese 16 oz, cubed
- ½ cup chicken broth
- Optional toppings: chopped cilantro diced jalapeños, shredded cheese, sour cream
Instructions
Step 1: Prep the slow cooker
- Lightly spray or butter the crockpot insert to make cleanup easier.
- Pat the chicken dry with paper towels (helps seasoning stick).
- Lay the chicken breasts in a single layer in the crockpot.
- Pro tip: If your chicken breasts are very thick, slice them in half horizontally so they cook evenly and shred more easily.
Step 2: Season and layer the base
- Sprinkle the taco seasoning evenly over the chicken (both sides if you can).
- Pour the Rotel (with its juices) over the top.
- Dollop the cream of chicken soup on, then pour in the chicken broth around the sides.
- Use a spoon to gently spread the soup so it’s mostly covering the chicken—no need to fully mix yet.
- Pro tip: Don’t stir aggressively here. Keeping layers mostly intact prevents scorching and helps the chicken braise in flavor.
Step 3: Slow cook until tender
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- The chicken is ready when it’s opaque throughout and shreds easily with a fork (internal temp should be about 165°F/74°C).
- Pro tip: Resist lifting the lid—every peek can add 20–30 minutes to the total cook time.
Step 4: Shred the chicken
- Transfer the chicken to a plate or shred directly in the crockpot using two forks or tongs.
- Aim for bite-sized shreds so the sauce coats every piece.
- Return all shredded chicken (and any juices) to the crockpot.
- Pro tip: If the chicken fights the fork and won’t shred, cover and cook for another 20–30 minutes, then try again.
Step 5: Melt in the queso
- Add the cubed Velveeta to the crockpot, nestling the cubes into the hot mixture.
- Cover and cook on LOW for 15–20 minutes, until the cheese is melted.
- Stir gently but thoroughly until the sauce is smooth and glossy.
- Pro tip: Cut the cheese into 1-inch cubes so it melts evenly. Avoid boiling the sauce—high heat can cause a greasy texture.
Step 6: Adjust thickness and taste
- If the sauce is too thick, stir in warm chicken broth 1–2 tablespoons at a time until it’s creamy and scoopable.
- If the sauce is too thin, uncover and cook on HIGH for 10–15 minutes to reduce slightly, stirring once or twice.
- Taste and adjust seasoning. Depending on your taco seasoning brand, you may not need extra salt.
- Pro tip: Season at the end. Taco seasoning and soup already carry salt—add gradually to avoid over-salting.
Step 7: Serve it up
- Spoon over rice, tuck into warm tortillas, or pile onto tortilla chips for loaded nachos.
- Finish with your favorite toppings: cilantro, jalapeños, a little shredded cheese, or a dollop of sour cream.
- Pro tip: For tacos or bowls, let the chicken rest 5 minutes after stirring in the queso—this helps the sauce cling to the shreds instead of running.
Step 8: Store and reheat
- Cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheat gently on the stove over low heat or in the microwave at 50% power, stirring occasionally.
- Add a splash of broth if it thickens up in the fridge.
Notes
Nutritional Value (per serving, approximate):
- Calories: 450–500 kcal
- Protein: 35–40 g
- Fat: 28–32 g
- Carbohydrates: 8–10 g
- Fiber: 1–2 g
- Sodium: 850–950 mg