You will love this cheesy shredded chicken recipe with only 4 easy ingredients and 5 minutes of prep! It's perfect for tacos, burrito bowls, nachos, and salads.
Equipment
6 quart or larger slow cooker
Ingredients
2poundsboneless skinless chicken breasts
1ouncetaco seasoning(1 envelope)
10ounceRotel diced tomatoes with green chilies(1 can)
15ouncesqueso cheese dip(1 jar)
Instructions
Place the chicken breasts in the bottom of the slow cooker in an even layer. Sprinkle with taco seasoning and top with Rotel (undrained).
Cover and cook on low for 6-8 hours or high for 3-4 hours, or until chicken is cooked through (reaches an internal temperature of 165℉) and shreds easily.
Using a ladle or large spoon, remove and discard about ¾ of the liquid from the slow cooker. Shred the chicken using two forks. Stir in the jar of queso. Cover and cook on low for 15 minutes, or until cheese is heated through. Serve over rice or in tortillas with your favorite taco toppings.
Notes
Do NOT drain the Rotel when adding to the crockpot. Add it to the slow cooker with the juice and then drain excess liquid after it is done cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.