This recipe for creamy chicken and Rotel in a slow cooker is a guaranteed crowd-pleaser, perfect for busy weeknights or casual gatherings. The combination of tender chicken, spicy Rotel diced tomatoes and green chilies, and a creamy, cheesy sauce is irresistibly delicious. It's so easy to make, you'll wonder why you haven't been making it all along! This recipe is highly adaptable, allowing you to customize it to your liking with different cheeses, spices, and vegetables.
What is Rotel?
Before diving into the recipe, let's address a common question: what exactly is Rotel? Rotel is a brand name for diced tomatoes and green chilies, canned and ready to use. It's a staple in Southwestern cuisine and adds a delicious blend of heat and acidity to many dishes. While you can technically substitute with other diced tomatoes and chilies, Rotel offers a unique flavor profile that's hard to replicate.
Ingredients for Creamy Chicken and Rotel Crock Pot Recipe
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), original or mild
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), fire roasted (optional, for extra flavor and heat)
- 1 (4 ounce) can diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or your favorite cheese!)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro, green onions
Instructions: Slow Cooker Chicken and Rotel
- Place chicken in crock pot: Add the chicken breasts to the bottom of your slow cooker.
- Add remaining ingredients: Pour in the Rotel (both original and fire-roasted, if using), diced green chilies, chicken broth, heavy cream (or half-and-half), softened cream cheese, cheddar cheese, and Monterey Jack cheese.
- Season: Stir in the chili powder, cumin, garlic powder, salt, and pepper.
- Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily with a fork.
- Shred chicken: Remove the chicken from the crock pot and shred it using two forks.
- Stir and serve: Stir the shredded chicken back into the sauce. Serve immediately, topped with your favorite toppings such as sour cream, avocado, cilantro, or green onions.
Frequently Asked Questions (FAQ)
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but you'll need to increase the cooking time. Add about 1-2 hours to the cooking time when using frozen chicken breasts. Make sure the chicken is fully cooked before serving.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sauté the chicken briefly before adding the remaining ingredients. Pressure cook on high for 15 minutes, followed by a 10-minute natural pressure release. Then, shred the chicken and stir everything together.
What kind of cheese can I use?
While cheddar and Monterey Jack are classic choices, feel free to experiment with other cheeses! Pepper Jack, Colby Jack, or even a Mexican blend would be delicious.
Can I make this recipe spicier?
Absolutely! Add more Rotel (especially the fire-roasted variety), a pinch of cayenne pepper, or a few dashes of your favorite hot sauce to increase the heat.
Can I make this ahead of time?
This recipe is best served fresh, but you can prepare it ahead of time and reheat it gently on the stovetop or in the microwave.
This creamy chicken and Rotel crock pot recipe is a simple yet satisfying meal that's perfect for any occasion. Enjoy!
