Ingredients:

1.5-2 lbs chicken breasts (boneless, skinless)

1 taco seasoning packet (1 oz)

1 can diced tomatoes and green chilies (10 oz)

1 cup Mexican cheese dip (adjust to taste)

Procedure:

Nestle the chicken breasts into the slow cooker. Evenly season them with the taco seasoning and then layer with the diced tomatoes.

Set your cooker on low for a gentle 4-6 hour simmer or on high for a quicker 2-3 hour session. Once done, the chicken should be tender enough to shred effortlessly.

Shred the chicken inside the slow cooker using two forks. Integrate the luscious cheese dip for that creamy finish.

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