Chicken Dip

Chicken Dip

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Diane Hughes

By
@EricasMa

This recipe always gets rave reviews. It's tender, juicy and always extra tasty. Be sure to take a large bag of chips to serve with. It is a little spicy but not hot unless you use HOT Rotel.

Rating:

☆☆☆☆☆ 0 votes

Method:
Slow Cooker Crock Pot

Ingredients

  • 4 large
    chicken breast halves
  • DRAIN (RESERVING 1 CUP BROTH) AND SHRED WHEN COOL ENOUGH TO HANDLE.

  • LEAVE THE CROCK POT HOT AND RETURN THE SHREDDED CHICKEN TO THE POT.

  • 1 pkg
    cream cheese
  • 1 pkg
    zesty ranch dip powder
  • 1 can(s)
    black beans- drain and rinse
  • 1 can(s)
    rotel tomatoes- mild or hot (your preference) undrained
  • 1 can(s)
    whole kernel corn- undrained
  • 1 c
    sour cream
  • CHICKEN SHOULD BE MOIST BUT NOT WET. IF THE MIXTURE IS DRY ADD THE RESERVED THE CHICKEN BROTH AS NEEDED. MIX IN WELL

How to Make Chicken Dip

Step-by-Step

  1. Put the chicken in a crock pot along with 1/2 cup water. Cook on high until the pieces fall apart easily. Drain and Transfer to a large bowl and shred with forks or hands. Return to hot crock pot to keep warm.
  2. Add cream cheese cut into small pieces and stir to melt. Add rest of ingredients and stir to mix.
  3. Serve warm with corn chips.
    Refrigerate leftovers.

Printable Recipe Card

About Chicken Dip

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: Mexican



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