Crock Pot Salsa Chicken Dip
Recipes » Appetizers » Dips and Spreads
Easy dump-n-go recipe! Make as spicy as you want. It's thick so you may want to serve with Fritos Scoops. (I haven't tried this yet, but I would think you could freeze smaller portions of the chicken mixture before you add the cream cheese for a quick fix later.)
"Great for busy weekend snack to have on hand. I haven't tried cooking on low for 8 hours but I imagine it would work- if you wanted to dump it in on the way out the door in the morning. It's rich so a little goes a long way."
- CzwhizCuisine: MexicanMain Ingredient: Chicken breasts boneless and skinless
100% would make again (reviews)
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Notes Ingredients
Crock Pot Salsa Chicken Dip Preparation
Put frozen chicken breasts, salsa, corn, and black beans in crock pot.
Cook on high for 4 hours.
Shred chicken.
Cube cream cheese and mix altogether.
(We like some heat so I like to use mild salsa and spicy black beans with lime and jalapeños.)
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Crock Pot Salsa Chicken Dip Reviews
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Great for busy weekend snack to have on hand. I haven't tried cooking on low for 8 hours but I imagine it would work- if you wanted to dump it in on the way out the door in the morning. It's rich so a little goes a long way.
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