Ingredients
- 8 boneless skinless chicken breasts
- 3 cups chicken broth
- 2 cans Rotel diced tomatoes and green chilies
- ½ cup taco seasoning or 4 packets
- Tortilla chips (optional) for serving
- Sargento 4 Cheese Mexican blend (optional) for serving
- sour cream (optional) for serving
- Shredded lettuce (optional) for serving
- tomato (optional) for serving
- Sliced black olives (optional) for serving
- jalapeños (optional) for serving
- guacamole (optional) for serving
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method
- Place chicken breasts in the bottom of your slow cooker.
- Pour chicken broth over chicken.
- Add Rotel and taco seasoning. Stir to combine.
- Cook on high for 4 hours or low for 8 hours.
- Shred chicken with two forks and stir back into the juices. Let sit for 15-20 minutes to soak up all that flavor.
- Set out tortilla chips and your favorite toppings and let everyone build their own plate!
Nutrition
Video
Notes
This recipe makes enough for a crowd of 16 when served nacho-style with chips and toppings. The chicken works just as well for tacos, burritos, or rice bowls — set out all the toppings and let everyone build their own!
Nutrition information is an estimate and reflects the seasoned crockpot chicken only. The tortilla chips and toppings — shredded cheese, sour cream, lettuce, tomato, black olives, jalapeños, and guacamole — are added to taste and are not included in the calculated values. Your per-serving totals will vary depending on how you build your plate.
Double the recipe for an even bigger crowd — it fits in a 7-quart slow cooker. Leftovers reheat beautifully and freeze well too.
