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.
Ingredients
- 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.
Instructions
- 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.
Notes
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.
Nutrition
Sodium: 241mgCalcium: 30mgVitamin C: 2mgVitamin A: 400IUSugar: 1gFiber: 1gPotassium: 603mgCholesterol: 116mgCalories: 243kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 11gProtein: 33gCarbohydrates: 2gIron: 1mg
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