CrockPot Chicken Queso Dip
Ingredients
1 Pound Boneless Skinless Chicken Breasts
20 Ounces Canned Diced Tomatoes With Green Chilies ((Two 10 Ounce Cans))
30 Ounces Jarred White Queso Dip (Queso Blanco) ((Two 15 Ounce Jars))
Directions
Place the raw chicken breasts into a 4 to 6 quart slow cooker.
Drain the 2 cans of diced tomatoes with green chilies and add them to the slow cooker.
Cover and cook on HIGH for 3 to 4 hours or until the chicken is fully cooked and the meat can easily be shredded.
Remove chicken from slow cooker and shred chicken with two forks. Return chicken to slow cooker.
Pour the 2 jars of white queso dip and stir together.
Recover slow cooker and cook for 30 to 60 minutes on LOW to warm up the queso.
Serve with tortilla chips and enjoy!
