Description
A rich and creamy slow cooker chicken mixture made with Rotel tomatoes, cheddar cheese, and tender chicken, perfect for spooning over crispy tortilla chips. This easy Tex-Mex inspired dish is ideal for game days, gatherings, or stress-free weeknight dinners.
Ingredients
- 2 large raw chicken breasts (about 1 1/2 pounds), diced into 1-inch pieces
- 2 cans (10 ounces each) cream of chicken soup (20 ounces total)
- 1 can (14 ounces) Rotel diced tomatoes with green chilies, undrained
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 to 10 cups sturdy tortilla chips, for serving
- Optional toppings:
- 1/2 cup sour cream
- 1 avocado, diced
- 1 fresh jalapeño, sliced
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sliced black olives
Instructions
- Dice the raw chicken breasts into evenly sized 1-inch pieces.
- Place chicken in the crockpot. Add cream of chicken soup, entire can of Rotel (with liquid), and black beans if using. Stir to coat evenly.
- Add salt and black pepper. Stir gently to combine.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is fork-tender and fully cooked (165°F internal temperature).
- Stir in shredded cheddar cheese until fully melted and smooth.
- Spoon the hot creamy chicken mixture over tortilla chips and add desired toppings. Serve immediately.
Notes
- Use sturdy tortilla chips to prevent sogginess.
- Hot Rotel increases spice level.
- For extra creaminess, increase cheddar to 1 1/2 cups.
- Rotisserie chicken can be used to reduce cooking time.
- Store chicken mixture separately from chips.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (without chips)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 110 mg