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Slow Cooker Green Chile Chicken Queso

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This Slow Cooker Green Chile Chicken Queso is a warm, creamy, and cheesy dip made with tender shredded chicken, green chiles, and flavorful seasonings. It’s the perfect party appetizer or game-day snack, made effortlessly in a slow cooker.

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt (or to taste)
  • 1 (10-ounce) can Rotel diced tomatoes and green chiles, undrained
  • 12 ounces evaporated milk
  • 16 ounces Velveeta, cubed
  • 4 ounces cream cheese, cubed
  • ½ cup shredded Monterey Jack cheese
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup chopped fresh cilantro (optional, for garnish)
  • Chopped jalapeños (optional, for garnish)

Instructions

  1. Place chicken breasts in a 4 to 6-quart slow cooker.
  2. Add diced green chiles, chili powder, garlic powder, cumin, black pepper, and salt over the chicken.
  3. Pour the Rotel (with juice) and evaporated milk over the top.
  4. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 ½ hours, until the chicken is tender and cooked through.
  5. Remove the chicken and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir in Velveeta, cream cheese, Monterey Jack, and cheddar cheese.
  7. Cover and cook on LOW for an additional 30 to 45 minutes, stirring occasionally, until all cheeses are melted and the mixture is smooth.
  8. Stir well, garnish with cilantro and jalapeños if desired, and serve warm with chips or as desired.

Notes

  • Leftover queso can be refrigerated in an airtight container for up to 3 to 4 days.
  • Reheat gently in the microwave or on the stove over low heat, adding a splash of milk if needed.
  • Serve with tortilla chips, over nachos, or as a topping for baked potatoes or tacos.

Nutrition

Find it online: https://yumfamilyrecipes.com/slow-cooker-green-chile-chicken-queso/