upstate leftover chicken queso

Recipe by
Brad Webb
Phoenix, AZ

A simple way to put leftover or pre-cooked chicken (Costco's rotisserie meat works great) or turkey to work. That signature Frank’s heat and flavor adds a “wing” note to this versatile dish. Great as either a main over rice or egg noodles, or as a dip -- or a fancy nacho topping! Great, warm way to feed the football crowd on a Sunday, as well.

yield 4 as main course, 10-15 as dip
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For upstate leftover chicken queso

  • 3 lb
    cooked chicken breast (shredded)
  • 2 pkg
    frank's red hot queso seasoning
  • 32 oz
    velveeta (mexican)
  • 14 1/2 oz
    diced tomatoes with green chiles (un-drained)
  • 1 can
    cream of chicken and mushroom soup
  • 0.5 c
    whole milk

How To Make upstate leftover chicken queso

  • Velveeta in crockpot
    1
    Cube and distribute Velveeta along bottom of oval slow cooker.
  • Chicken in crockpot
    2
    Distribute chicken over Velveeta.
  • Mixed wet ingredients
    3
    In mixing bowl, combine milk, tomatoes and Queso seasoning.
  • Finished prep
    4
    Pour wet ingredients evenly over chicken.
  • Covered crockpot
    5
    Cover and cook on Low until cheese melts, 1-2 hours.
  • Mixed recipe in crockpot
    6
    Stir to combine, cover and cook on Low another 1-2 hours, or until desired temperature is reached.
  • Finished queso
    7
    Serve as a dip (set slow cooker to Warm, remove lid), spoon into bowls, or serve over rice.
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