When I say I love this 5-ingredient Crockpot queso chicken recipe, I mean I really love it. Shredded chicken is smothered in a hearty queso sauce made with cream cheese and Rotel tomatoes, then slow-cooked for maximum flavor. I love serving this chicken Rotel dip with tortilla chips for game day, but my kids love it most when I use it as a filling to make tacos for dinner!
Top Reader Reviews
Rotel Queso Dip with Chicken
This creamy, cheesy Crockpot chicken recipe is a lot like my favorite creamy salsa chicken, but I bulked it up a little with Rotel and queso. The method is the same though: I just dump everything into the slow cooker then let it do its magic while I go about my day! The flavors get better the longer it cooks, and the chicken falls apart at the touch of my fork.
This queso recipe works best with boneless, skinless chicken breasts because they cook up juicy and shred really nicely. Then I just add a can of Rotel tomatoes with green chiles, a block of cream cheese, and my favorite queso cheese. I recommend using Chihuahua cheese, queso Oaxaca, queso Blanco, or another soft, white, meltable Mexican cheese.
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A touchdown for game day and dinnertime!
I’ve made this Crockpot queso chicken dip for every Super Bowl party the past few years, but my family always requests this for weeknight dinners too. It’s so easy and so versatile! Serve it as a hearty cheese dip or as simple tacos.
Crockpot Queso Chicken Recipe
This creamy, cheesy queso chicken is filled with Rotel, cream cheese, and juicy shredded chicken — and it’s so easy to make in a Crockpot! Use it for tacos or dip it on game day.
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Serves 8 people
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Prepare the liner of the Crockpot with a non stick cooking spray.
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Add the chicken breasts to the bottom of the Crockpot.
3 boneless, skinless chicken breasts
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Top the chicken breasts with taco seasoning.
1 tablespoon taco seasoning
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Add the diced cream cheese and the cubed queso, then top with the diced tomatoes and green chiles.
10 ounces Rotel, 8 ounces cream cheese, 16 ounces queso cheese
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Cover and cook on HIGH for 3 hours; or on LOW for 7 hours.
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Remove the lid and shred the chicken breasts (using two forks). Stir the contents well and serve as desired.
green onions
**The best queso for this recipe: I recommend using queso Blanco, queso Oaxaca, chihuahua cheese, or another meltable white Mexican-style cheese.
Becky’s Top Tips:
- This queso chicken can be served as a dip or as a filling for tacos.
- Add some diced jalapeños or hot sauce for a spicier queso.
- Avoid removing the lid from the Crockpot too often during the cook time. Start checking towards the end of the cook time.
- You can easily double or triple this recipe with the same ingredient ratios (if you have a large enough Crock Pot).
- Don’t worry about removing the chicken from the crockpot when shredding – just use two forks to shred it right in the pot for less dishes to clean!
- I usually cook the chicken on LOW for 7 hours to make it really tender, but it still shreds nicely when cooked on HIGH for 3 hours. Choose whichever method works best for your schedule.
- Keep queso chicken in the Crock Pot on the WARM setting while serving it at a party.
Storage: Store Crockpot queso chicken in an airtight container in the refrigerator for 3 days.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Crockpot Queso Chicken Recipe
Amount Per Serving
Calories 321
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 97mg32%
Sodium 595mg26%
Potassium 336mg10%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 21g42%
Vitamin A 921IU18%
Vitamin C 4mg5%
Calcium 362mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Make it Easier with Leftover Chicken
You can make this Crockpot queso with pre-cooked and shredded chicken. Simply add the chicken to the slow cooker for the final 15-30 minutes of cook time, rather than cooking chicken breasts directly in the queso. This is a great way to use up leftover chicken!
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How to Make Queso Chicken in a Crock Pot Step by Step
Prep: Gather the short list of ingredients for this chicken queso recipe. Spray the Crockpot with some nonstick cooking spray before adding any ingredients. The queso tends to stick, so this will be a big help. Place 3 boneless, skinless chicken breasts (about 1 1/2 pounds) into the bottom of the Crockpot.
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Season the Chicken: Then sprinkle 1 tablespoon of taco seasoning evenly over the chicken breasts.
Add the Queso Ingredients: Next, add 8 ounces of cream cheese (softened and cut into cubes), 16 ounces of queso (cubed), and one 10 ounce can of Rotel (diced tomatoes and green chiles) to the slow cooker with the chicken.
Cook: Cover the Crockpot with a lid and cook queso on LOW for 7 hours; or on HIGH for 3 hours. Once the chicken is cooked through to 165F, use two forks to shred it. I find it easiest to shred the chicken directly in the pot, but you can remove it to a cutting board to shred if you prefer. Finally, stir everything together until it’s well combined into a smooth, creamy queso.
Serve: Serve this chicken queso as a dip with chips and veggies, or use it as a filling for tacos or nachos. It’s delicious as a dip or a complete meal! My kids love when I load it up into flour tortillas, and it becomes the easiest weeknight dinner.
How to Store, Freeze, and Reheat
Store chicken queso in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Reheat by warming it up in a Crockpot for about 30 minutes; or in the microwave in 30-second intervals until warmed through. If frozen, defrost in the fridge before reheating.
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