Description
A seasoned creamy, cheesy chicken mixture spooned over tortilla chips. Make it in the Instant Pot or Crockpot.
Ingredients
Scale
- 1/2 cup chicken broth
- 6 boneless skinless chicken thighs, trimmed of excess fat
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1 (10 oz) can Rotel tomatoes with green chiles
- 1 (10.5 oz) can cream of chicken soup
- 1 1/2 Tbsp cornstarch
- 1 cup shredded cheddar cheese
- Tortilla chips
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add the chicken evenly into the bottom of the pot. Sprinkle the chicken with the onion powder, garlic powder, chili powder, cumin, salt, pepper and paprika. Dump the Rotel and cream of chicken soup on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Place chicken on a cutting board and shred or chop. Add the chicken back into the pot and stir.
- Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch with 2 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken the sauce. Once thickened turn off the pot.
- Stir in the cheese.
- Place a pile of tortilla chips on a plate then ladle the chicken mixture on top. Enjoy!
Slow Cooker Instructions:
- Add broth, chicken, onion powder, garlic powder, chili powder, cumin, salt, pepper, paprika, Rotel and cream of chicken soup into slow cooker. Stir.
- Cover and cook on low for 4 hours.
- Place chicken on a cutting board and shred or chop. Add the chicken back into the slow cooker and stir. Stir in the cheese.
- Place a pile of tortilla chips on a plate then ladle the chicken mixture on top. Enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker