Ingredients
Method
Preparation
- Place the chicken breasts in the slow cooker.
- Pour the queso cheese dip and diced tomatoes over the chicken.
- Sprinkle the garlic powder, onion powder, salt, and pepper on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked.
- Shred the chicken with two forks directly in the slow cooker and stir to combine with the sauce.
- Serve over rice or in taco shells.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop.
