When ready, drain excess liquid leaving just a smidgen behind (I use a soup ladle), then shred chicken using two forks.
IMPORTANT STEP!! Be sure to remove the majority of the liquid BEFORE adding queso!! Leaving behind too much liquid will result is watery chicken.
INGREDIENTS
For the Chicken
2 pounds boneless, skinless chicken breasts
1 ounce packet of favorite taco seasoning or use homemade
1 can (10 ounces) Rotel (diced tomatoes and greed chiles) or use salsa
¾ cup salsa con queso (use your favorite or use homemade)
Optional Ingredients
½ cup chicken broth optional
1 can (4 ounces) mild diced green chiles optional
Making Tacos
taco shells, soft or hard
favorite taco toppings lettuce, tomatoes, sour cream, hot sauce and more.
INSTRUCTIONS
Lightly spray slow-cooker with non-stick cooking spray.
Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken.
Cook on low for *6 to 8 hours, or on high for *3 to 5 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.
When ready, drain excess liquids leaving just a smidgen behind (I use a soup ladle), then shred chicken using two forks. DRAIN WELL!
IMPORTANT STEP!! Be sure to remove the majority of the liquid BEFORE adding queso!! Leaving behind too much liquid will result is watery chicken.
Last, spoon queso on top and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through.
Serve with tortillas (hard or soft shell) and your favorite taco toppings. Enjoy!
NOTES
PLEASE NOTE: This recipe was updated with adaptions in April 2020, when people were dealing with limited supplies. You can omit the green chiles and the chicken broth, and it will still turn out fantastic. If you do not have Rotel, you can substitute with salsa. This recipe is easy to adapt!
Simplified Recipe with only 4-Ingredients: Chicken Breasts, Taco Seasoning, Rotel or Salsa and Salsa Con Queso.
IMPORTANT TIPS
Be sure to remove most of the liquid BEFORE adding the queso. There are lots of copycat recipes out there that do not remove the excess liquid before adding the queso, resulting in watery chicken.
*Be sure to adjust cooking time according to how fast or slow your cooker cooks – for some slow cookers, cooking on high, chicken may be ready in 3–4 hours.
The recipe only calls for 3/4 of a cup of Queso. Depending on the size jar you are using, you may have some leftover. Use the extra queso to top tacos or to dip tortilla chips.
You can use original Rotel or Rotel hot (or hot salsa) – this recipe is super easy to adapt to your taste if you like things spicy/hot.
