Instructions:
1. Place the chicken breasts in the bottom of your slow cooker.
2. Pour the undrained Rotel over the chicken.
3. Add the rinsed and drained black beans (if using) evenly over the chicken and Rotel.
4. Sprinkle the taco seasoning over everything in the slow cooker.
5. Distribute the cubed Velveeta cheese over the chicken and other ingredients.
6. Pour the chicken broth around the edges of the slow cooker, avoiding pouring directly onto the Velveeta.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded.
8. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
9. Return the shredded chicken to the slow cooker and stir well to combine with the melted queso mixture.
10. Serve the queso chicken mixture in warm corn or flour tortillas with your favorite toppings.
Short Tips:
* For an extra kick, add a diced jalapeño or a pinch of cayenne pepper to the slow cooker.
* If you don’t have Velveeta, you can use 12-16 ounces of your favorite melting cheese blend (like a Mexican blend), though the texture might be slightly different.
* This recipe is fantastic for meal prep! Cook a large batch and store it in airtight containers for quick lunches or dinners throughout the week.
* To warm tortillas quickly, wrap them in a damp paper towel and microwave for 30 seconds, or heat them in a dry skillet over medium heat until pliable.
* Don’t be afraid to customize your toppings! Sliced red onion, pickled jalapeños, or a squeeze of lime juice can really elevate the flavors.
