Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup chicken broth
- 1 medium onion, diced
- 10 oz. can Rotel tomatoes
- 1 tsp. cumin
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. oregano
- 1 tsp. salt
- ½ tsp. black pepper
- 1 cup heavy cream
- 1 ½ Tbsp. cornstarch
- 8–10 corn tortillas, torn into pieces
- 2 cups shredded cheddar cheese
- sour cream, for topping
- fresh cilantro, for garnish
- lime wedges, for serving
Instructions
- Place the chicken breasts in the slow cooker and sprinkle the diced onion on top.
- Add chicken broth, cumin, chili powder, garlic powder, oregano, salt, and pepper. Pour in the Rotel with the juices and stir gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours until the chicken shreds easily.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the cooker.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth, then stir this mixture into the slow cooker.
- Add the torn corn tortillas and shredded cheddar cheese, stirring well. Cover and cook on HIGH for another 20-30 minutes until the cheese is melted and bubbly.
- Serve with desired toppings and enjoy!
Notes
This dish can be made ahead of time and reheated for serving.
Adjust spices according to your taste for more or less heat.
Top with extra cheese or your favorite toppings for added flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg