Description
Tender, juicy chicken slow-cooked in creamy queso sauce, served over flavorful rice — a hearty, cheesy comfort meal that melts in your mouth.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1 can Rotel diced tomatoes with green chiles
- 1 cup queso dip or Velveeta cheese sauce
- ½ cup chicken broth
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh pico de gallo for garnish (optional)
Instructions
- Place chicken breasts in the crockpot and season with chili powder, garlic powder, salt, and pepper.
- Add Rotel tomatoes and chicken broth over the top.
- Cover and cook on Low for 4–5 hours or until chicken is tender.
- Remove chicken, slice or shred, and stir queso dip into the sauce in the crockpot.
- Return chicken to the pot and coat evenly in the cheesy sauce.
- Serve over cooked rice and sprinkle with shredded cheddar.
- Garnish with fresh pico de gallo or cilantro for a bright finish.
Notes
- For a spicier version, use hot Rotel tomatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be served with tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg