Upstate Leftover Chicken Queso

Brad Webb


A simple way to put leftover or pre-cooked chicken (Costco's rotisserie meat works great) or turkey to work. That signature Frank’s heat and flavor adds a “wing” note to this versatile dish.

Great as either a main over rice or egg noodles, or as a dip -- or a fancy nacho topping! Great, warm way to feed the football crowd on a Sunday, as well.


☆☆☆☆☆ 0 votes

4 as main course, 10-15 as dip
20 Min
4 Hr
Slow Cooker Crock Pot


  • 3 lb
    cooked chicken breast (shredded)
  • 2 pkg
    frank's red hot queso seasoning
  • 32 oz
    velveeta (mexican)
  • 14 1/2 oz
    diced tomatoes with green chiles (un-drained)
  • 1 can(s)
    cream of chicken and mushroom soup
  • 0.5 c
    whole milk

How to Make Upstate Leftover Chicken Queso


  1. Cube and distribute Velveeta along bottom of oval slow cooker.
  2. Distribute chicken over Velveeta.
  3. In mixing bowl, combine milk, tomatoes and Queso seasoning.
  4. Pour wet ingredients evenly over chicken.
  5. Cover and cook on Low until cheese melts, 1-2 hours.
  6. Stir to combine, cover and cook on Low another 1-2 hours, or until desired temperature is reached.
  7. Serve as a dip (set slow cooker to Warm, remove lid), spoon into bowls, or serve over rice.

Printable Recipe Card

About Upstate Leftover Chicken Queso

Course/Dish: Cheese Appetizers
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy

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