When I say I love this 5-ingredient Crockpot queso chicken recipe, I mean I really love it. Shredded chicken is smothered in a creamy, cheesy queso sauce made with cream cheese and Rotel tomatoes, then slow-cooked in a Crock Pot for maximum flavor. This chicken queso dip is the ultimate comfort food, and it practically cooks itself! I love serving this chicken Rotel dip with tortilla chips, but my kids love it most when I use it as a filling for tacos or burritos.
Top Reader Reviews
I love this recipe. Made a double batch for a party and there was none left! Huge hit with everyone.
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What a hit with all I have made this for!!Perfect potluck addition or just toss in tortillas and some shredded lettuce YUM!
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Rotel Queso Dip with Chicken
I think I’ve made this Crockpot queso chicken for every Super Bowl and Cinco de Mayo party for the past few years! But recently, my family has been requesting this creamy, cheesy Crock Pot chicken recipe for weeknight dinners too. It’s starting to rival their favorite creamy salsa chicken!
I just throw all the ingredients for this chicken and Rotel queso in my slow cooker and let it do its magic while I go about my day. The flavors get even better the longer it cooks, and the chicken falls apart at the touch of my fork. It’s seriously addicting, and works great as a taco filling. Though of course I’ll always be partial to eating this queso as a dip!
This recipe works best with boneless, skinless chicken breasts because they cook up juicy and shred really nicely. Then I just add a can of Rotel tomatoes with Green Chiles, a block of cream cheese, and my favorite queso cheese. I recommend using Chihuahua cheese, queso Oaxaca, queso Blanco, or another soft, white, meltable Mexican cheese.
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Make it Easier!
You can make this Crockpot queso with pre-cooked and shredded chicken. Simply add the chicken to the slow cooker for the final 15-30 minutes of cook time, rather than cooking chicken breasts directly in the queso. This is a great way to use up leftover chicken!
Crockpot Queso Chicken Recipe
Equipment
- Crockpot
Ingredients
- 3 boneless, skinless chicken breasts (*)
- 1 tablespoon taco seasoning
- 10 ounces Rotel (diced tomatoes and green chiles)
- 8 ounces cream cheese
- 16 ounces queso cheese (**)
- green onions (optional)
Instructions
- Prepare the liner of the Crockpot with a non stick cooking spray.
- Add the chicken breasts to the bottom of the Crockpot.3 boneless, skinless chicken breasts
- Top the chicken breasts with taco seasoning.1 tablespoon taco seasoning
- Add the diced cream cheese and the cubed queso, then top with the diced tomatoes and green chiles.10 ounces Rotel, 8 ounces cream cheese, 16 ounces queso cheese
- Cover and cook on HIGH for 3 hours; or on LOW for 7 hours.
- Remove the lid and shred the chicken breasts (using two forks). Stir the contents well and serve as desired.green onions
Notes
- This queso chicken can be served as a dip or as a filling for tacos.
- Add some diced jalapeños or hot sauce for a spicier queso.
- Avoid removing the lid from the Crockpot too often during the cook time. Start checking towards the end of the cook time.
- You can easily double or triple this recipe with the same ingredient ratios (if you have a large enough Crock Pot).
- Don’t worry about removing the chicken from the crockpot when shredding – just use two forks to shred it right in the pot for less dishes to clean!
- I usually cook the chicken on LOW for 7 hours to make it really tender, but it still shreds nicely when cooked on HIGH for 3 hours. Choose whichever method works best for your schedule.
- Keep queso chicken in the Crock Pot on the WARM setting while serving it at a party.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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How to Make Queso Chicken in a Crock Pot Step by Step
Prep: Spray the Crockpot with some nonstick cooking spray before adding any ingredients. The queso tends to stick, so this will be a big help. Place 3 boneless, skinless chicken breasts (about 1 1/2 pounds) into the bottom of the Crockpot.
Season the Chicken: Then sprinkle 1 tablespoon of taco seasoning evenly over the chicken breasts.
Add the Queso Ingredients: Next, add 8 ounces of cream cheese (softened and cut into cubes), 16 ounces of queso (cubed), and one 10 ounce can of Rotel (diced tomatoes and green chiles) to the slow cooker with the chicken.
Cook: Cover the Crockpot with a lid and cook queso on LOW for 7 hours; or on HIGH for 3 hours. Once the chicken is cooked through to 165F, use two forks to shred it. I find it easiest to shred the chicken directly in the pot, but you can remove it to a cutting board to shred if you prefer. Finally, stir everything together until it’s well combined into a smooth, creamy queso.
Serve: Serve this chicken queso as a dip with chips and veggies, or use it as a topping for tacos or nachos. It’s delicious as a dip or a complete meal! My kids love when I load it up into flour tortillas, and it becomes the easiest weeknight dinner.
How to Store, Freeze, and Reheat
Store chicken queso in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Reheat by warming it up in a Crockpot for about 30 minutes; or in the microwave in 30-second intervals until warmed through. If frozen, defrost in the fridge before reheating.
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