Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Yield: 8 Servings
The rich cheesy taste of this spectacular dish is superb! Oh, man, you have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! A big thanks to my dear friend, Jen, for this recipe. I kind of tweaked it a bit to my preference. It is better to cook something that you know will suit your preference. Anyway, I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have the most wonderful day, friends, and I hope you are all well today. Enjoy!
2 lbs boneless skinless chicken breasts
1 (1-ounces) package taco seasoning
1 (10-ounces) can Rotel diced tomatoes and green chillies
1-1/2 c Mexican cheese dip (refrigerated or jarred)
In the bottom of a 6-quart slow cooker, lay the chicken breasts.
Sprinkle taco seasoning over the chicken breasts.
Place the tomatoes over the chicken breasts.
Cover and seal the slow cooker, then cook for about 4 to 6 hours on a low setting.
Remove the chicken breasts from the slow cooker, then use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker as well as the cheese dip. Stir until well combined.
Serve hot with the tortillas or taco shells and top it with your preferred toppings. Enjoy!
Feel free to add cheese dip to your preference.
Place any leftover chicken in an airtight container, then place it inside the freezer.