• 2 lb boneless skinless Chicken breasts

• 1 (8-oz) packages Cream Cheese

• 2 heaping tablespoons Taco seasoning

• 1 10 oz can Rotel

• 4 cups Chicken Broth

• 8 oz shredded Mexican cheese

• 2 tablespoons Heavy Cream

• 1 tsp Xanthan Gum

Place first five ingredients into crockpot. Cook on low for 6-8 hours. Remove chicken from crock pot and shred with a fork. Add chicken back to crockpot and add shredded cheese, heavy cream and Xanthan Gum. Stir until cheese is melted. Cook for an additional 30 minutes. Leave on low until ready to serve.

Topping Ideas:

Sour cream, Cilantro, Cheese, Jalapeños

I don’t provide nutritional information on my recipes. I may include the carb count. I count total carbs and that’s it. With all of my recipes I recommend using Carb Manager for your Macros. Just enter your ingredients there to get your nutritional information.
Different brands of the same
ingredient can contain a different amount of carbohydrates. “SERVING SIZE” perception can also be different from one
person to another.

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