Chicken Fajita Queso in Your Crock Pot

I’ve been making this recipe for many years, but I’ve never got around to actually sharing it. But since the Super Bowl is coming up, I’m gonna be making a giant vat of it, so I figured I’d share it now!  This stuff is super addictive. I’d probably be shot if I tried to pass this off as “real” queso, but for the majority of people (ie – those not from Texas) this is a super delicious dip that you will want to make over and over and over again.

Seriously, it is delicious. You gotta trust me.

Here’s what you will need:

1 lb Velveeta Cheese
1 can RoTel diced tomatoes and Green chilies
1 sweet onion
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 envelope fajita seasoning
12 oz shredded chicken

I always make this in a crock pot, but you can make it on your stove, as well. I just like the ease and portability of the crock pot, since it keeps it always warm, and you can take it wherever you need it.

To begin, take your Velveeta and cut it into small cubes.

Then, throw the cubes straight into the crock pot, set to high. Open your can of RoTel and pour that right on top. Then shut the lid and go to the next step.

Next, chop up all of your onions and peppers into a small dice. Throw them into a frying pan with a small amount of oil and fry them until they are soft.

Note: You can use whatever color peppers you like. Most people enjoy green peppers, but no one here does, so we always leave them out. You can also use chopped jalapeños, but this is pretty spicy without them. And if you have little kids, you might not want to add any extra heat.

Once the veggies are soft and the onions translucent, add in your fajita seasoning.

Stir it in so that the veggies are covered and then add in your shredded chicken.

Note: You can obviously use your own leftover chicken here or most grocery stores sell pre-cooked shredded chicken. I’m especially fond of buying a nice rotisserie chicken from the deli and using that.

Once again, stir the chicken into the veggies/seasoning until everything is coated and then throw them all into the crockpot with the cheese and RoTel.

Stir it all gently and then place the lid on the crockpot and leave it for about an hour. After that, it should be nice and melty and delicious. Stir it up to make sure there are no big cheese chunks, and then place it on the “warm” setting.

You can let people help themselves to little bowls of this golden delicious dip, and hear them rave about how great it is.

And the great thing is that even if there are leftovers (unlikely) it is just as good reheated. You can even freeze it if you need to, though it can sometimes change the consistency when you reheat it (ie – it gets a little watery).

I LOVE this dip, and I’ll definitely be serving it at parties for years to come. Try it out and see what you reckon! I can’t imagine anything tastier!

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Chicken Fajita Queso in Your Crock Pot

Yield: 20

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A super delicious dip that you will want to make over and over and over again 

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Ingredients

• 1 lb Velveeta Cheese
• 1 can RoTel diced tomatoes and green chilies
• 1 sweet onion
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 envelope fajita seasoning
• 12 oz shredded chicken

Instructions

1. To begin, take your Velveeta and cut it into small cubes. 
2. Then, throw the cubes straight into the crock pot, set to high. Open your can of RoTel and pour that right on top. Then shut the lid and go to the next step.
3. Next, chop up all of your onions and peppers into a small dice. Throw them into a frying pan with a small amount of oil and fry them until they are soft.
4. Once the veggies are soft and the onions translucent, add in your fajita seasoning.
5. Stir it in so that the veggies are covered and then add in your shredded chicken.
6. Once again, stir the chicken into the veggies/seasoning until everything is coated and then throw them all into the crockpot with the cheese and RoTel.
7. Stir it all gently and then place the lid on the crockpot and leave it for about an hour.
8. After that, it should be nice and melty and delicious. Stir it up to make sure there are no big cheese chunks, and then place it on the "warm" setting.

Notes

You can use whatever color peppers you like. Most people enjoy green peppers, but no one here does, so we always leave them out. You can also use chopped jalapeños, but this is pretty spicy without them. And if you have little kids, you might not want to add any extra heat.

You can obviously use your own leftover chicken here or most grocery stores sell pre-cooked shredded chicken. I'm especially fond of buying a nice rotisserie chicken from the deli and using that.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 111Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 457mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 8g

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.