Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 10 oz canned diced tomatoes & green chiles, undrained
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium chicken stock
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, cubed and softened
  • 1 1/2 cups shredded Pepper Jack cheese
  • 1 tbsp diced jalapeños
  • 12 small corn tortillas

Instructions:

  1. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  2. Place the diced onions and minced garlic at the bottom of the slow cooker.
  3. Rub the dry spice mix over both sides of the chicken breasts and place them on top of the onions.
  4. Pour the undrained canned tomatoes and green chiles along with the chicken broth over the chicken.
  5. Cover and cook on High for 3–4 hours or Low for 6–7 hours until chicken is tender.
  6. Remove the chicken to a plate, shred with two forks, and return the meat to the slow cooker.
  7. Stir in the cubed cream cheese, shredded Pepper Jack, and optional jalapeños. Cover for 10–15 minutes until melted.
  8. Stir well until the chicken is fully coated in the creamy queso sauce.
  9. Briefly toast tortillas in a skillet or over an open flame, then fill with the queso chicken and desired garnishes.