Happy Wednesday! Whew- how are we doing?! Staying warm?! I feel like this week has been so “off” since Scott didn’t go into work the last 2 days (he is back today). They are calling for more snow here this afternoon and tonight, so we are all interested to see if we actually get anything. I can definitely say that I am looking forward to warmer temps!
Today, I am sharing two recipes that I made on Super Bowl Sunday. The first is a slow cooker queso chicken- it’s only 4 ingredients and couldn’t be any easier! When I was planning out meals that week I thought I would make this chicken and serve with tortillas- you know, burrito style. I also thought I could use the leftover chicken and serve over a ‘southwest-inspired’ taco salad with homemade dressing- OH MY GOSH guys. This salad was INSANE. I literally ate it for 3 days straight.
So….technically this isn’t Cooking with Nina this week (haha!), but she is hanging out with us today at the house and is going to be helping me whip this up. She said she missed Gray too much and needed to see him- she even packed an overnight bag in case we do get snow this afternoon haha!
Slow Cooker Queso Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 package of taco seasoning
- 1 (10 oz) can Rotel
- 1-2 cups of cheese dip (I use Tostitos yellow queso dip)
- Optional: splash of lime juice
Directions
- Place chicken in slow cooker and sprinkle with taco seasoning.
- Add in rotel (do not drain), queso, and lime juice.
- Cook on low for 4-6 hours.
- Once chicken is done, remove from slow cooker and shred.
You can serve this with taco shells or tortillas and rice! It is delicious and so easy! Like I mentioned above, I knew that we would have leftover shredded chicken, so I decided that another meal that we would have that week would be a salad with the chicken on top.
Southwest Taco Salad
Ingredients
- 1 head romaine lettuce
- 1 tomato, chopped
- 1 avocado, chopped
- 1 can (11 oz) yellow corn, drained
- 1 can (15 oz) black beans, drained
- Optional: shredded slow cooker queso chicken (recipe above)
- Optional: green/red peppers, fresh jalopenos, fresh cilantro, crunchy tortilla strip toppers
Dressing Ingredients
- 1 cup mayo
- 1/2 cup buttermilk
- 2 tbsp Ranch dressing mix
- 2 tbsp taco seasoning
- 2 tbsp lime juice
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper to taste
Directions
- Chop romaine lettuce into bite-sized pieces and add to large bowl.
- Top with remaining ingredients.
- In a smaller bowl, whisk together dressing ingredients (can make ahead and have in refrigerator; will keep for 2-3 weeks).
- Top salad with desired dressing amount.
That’s it and I am telling you- it is SO good! I loved that I was able to make two meals from the single slow cooker recipe- a lot of times we end up with leftovers, so I try to think of ways to reuse food in other recipes. I hope you all enjoy this recipe and as always thank you for reading! Keep the recipe tags coming- we love seeing them! Stay warm, XO!
