Queso Chicken
Have a little south-of-the-border party at dinner tonight when you serve up this heavenly 5 ingredient Queso Chicken! With the perfect blend of spice and drowning in cheesy liquid gold, it's like a fiesta on a plate! Plus, with just 5 minutes of prep, it's SO simple to make! Tonight we'll let our slow cookers do all the work!
Servings: 4
Ingredients
- 3 lbs. Boneless Skinless Chicken Breasts (fresh or thawed)
- 3/4 cup Medium Salsa con Queso Dip
- 10 oz. Mild Rotel (drained)
- 4 oz. Diced Green Chiles 1 can (drained)
- 1/2 tsp. Garlic Salt
Instructions
- Gather your queso chicken ingredients.
- Place chicken in Crock Pot, and cook on HIGH for 3 hours or LOW for 6 hours.
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
- Evenly spread Queso over chicken, then sprinkle with Garlic Salt. Top with Rotel and Green Chiles.
- Cook on HIGH for 1/2 hour (covered), or until done.
- Optional: Garnish with fresh chopped Cilantro and Enjoy!
Notes
- Storage Tips: Leftovers of your queso chicken can be stored in an airtight container in the refrigerator for up to three days. You can reheat the next day for another easy weeknight meal!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this queso chicken recipe card.
