Crockpot Queso Chicken
Crockpot Queso Chicken can be served as an appetizer dip with tortilla chips or in a tortilla as a taco - either way, it’s always a real treat! This delicious shredded chicken always comes out creamy, tender, and loaded with cheesy fiesta flavors.
- 2 Pounds Chicken breasts 3-4 breasts
- 2 Cups of Pace chunky salsa as spicy as you like
- 1 15-oz Jar of Pace queso dip
- 1 teaspoon Chili powder
- 1 teaspoon Paprika powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Cumin powder
- 4 Ounces Cream cheese cut into pieces
- Serving: tortillas sour cream, cheese, chips and lettuce.
Add the chicken to your crockpot then pour the salsa and queso on top evenly.
Sprinkle the chili powder, paprika, garlic powder, onion powder and cumin powder on top then gently stir the top around without moving the chicken.
Add the cream cheese on top then cover and cook on high for 2 ½ hours or on low for 4-5 hours or until the chicken is cooked through.
Remove the chicken from the pot and set it in a large bowl then use 2 forks or an electric mixer to shred the chicken.
Stir the cream cheese in the sauce until melted then stir in the shredded chicken.
Add it to a large bowl and sprinkle with shredded cheese and freshly minced cilantro then serve with tortilla chips or serve it as tacos in a tortilla with sour cream and shredded lettuce if desired.
Note: Any brand of salsa or jarred queso will work for this recipe
Note: This recipe is best stored in an airtight container and eaten within 5 days.
Sodium: 241mgCalcium: 30mgVitamin C: 2mgVitamin A: 400IUSugar: 1gFiber: 1gPotassium: 603mgCholesterol: 116mgCalories: 243kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 11gProtein: 33gCarbohydrates: 2gIron: 1mg