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Slow Cooker Chicken con Queso Recipe

Slow Cooker Chicken Con Queso #AmazingAvoCinco

This is my last Cinco de Mayo recipe for this week. I will have one more coming up next week to round out the series. This is also the last recipe I’m sharing from the cookbook that I’m reviewing: Triple Slow Cooker Entertaining: 100 Plus Recipes and 30 Party Plans. This was another really good recipe! I did not find one recipe out of this cookbook that I didn’t like yet! This recipe does use a full jalapeno pepper, but since the chicken is just cooked in it and broth and you loose some of the pepper when you take the chicken out, it’s not quite as spicy as the soup was. This was Michelle’s from Honest and Truly favorite recipe that I made.

Chicken con Queso Recipe
Ingredients
  • 1½ lbs boneless skinless chicken breasts
  • 1 jalapeno pepper, seeded and diced
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup reduced-sodium ready to use chicken broth
  • 1- 4oz can chopped mild green chiles
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp minced fresh cilantro
  • ½ cup salsa
  • ¼ cup sour cream
  • flour tortillas, warmed
Instructions
  1. Place chicken in one slow cooker stoneware. Sprinkle with jalapeno, garlic, cumin, salt and pepper. Pour broth over top.
  2. Cover and cook on Low for 5 to 6 hours or on High for 2½ to 3 hours, until chicken is no longer pin inside and a meat thermometer inserted in the thickest part registers 165 F.
  3. Using tongs, transer chicken to a tray. Pour liquid into a deep bowl. Using two forks, shred chicken. Return chicken to stoneware and stir in green chiles, cheese, cilantro, salsa and sour cream. Skim fat from liquid. Measure out ½ cup liquid and pour into stoneware (discard excess liquid.) If you want the sauce a bit thinner, you can add more of the liquid before you discard it.
  4. Cover and cook on Low for 30 minutes or until heated through. Turn to Warm for serving.
  5. To serve, spoon chicken mixture into center of each warm tortilla, then fold tortilla over filling. We also added cheese and diced avocado to ours.

Chicken Con Queso

About Paula

Paula Krueger considers herself a “baby “chef, not because she cooks for babies, but because she’s still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She’s since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.

Comments

  1. MMMMMM — I simply love tex-mex recipes. This sounds GOOD.
    Rachel @ Following In My Shoes´s last blog post ..Still Using GoodNites. And That Is Ok.

  2. YUM! That would be a great dinner recipe!
    Sara Phillips´s last blog post ..Kids in the Kitchen: Chicken & Rice Challenge

  3. Mary Happymommy says:

    I love the addition of the diced avocado!

  4. Looks yummy! I am going to try this recipe

  5. Oh my cow! DELICIOUS! Adding to my recipe pile for this Summer. I’m using my slow cooker more:)
    Lori´s last blog post ..Homemade Cherry-Blueberry Ice Cream

  6. This sounds heavenly! I love my crockpot and this looks like a great recipe to create!!! Thanks so much!
    Kelsey Apley´s last blog post ..Tramontina 6.5 Qt Enameled Round Cast Iron Dutch Oven $39 with FREE Shipping

  7. vanessa: thequeenofswag says:

    I could definitely make this today for cinco de mayo.
    vanessa: thequeenofswag´s last blog post ..Fabulous Kalaty Handmade Rugs! #DiscoverKalaty