chicken dip
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.
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prep time
cook time
method
Slow Cooker Crock Pot
yield
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 package cream cheese
- 1 package zesty ranch dip powder
- 1 can black beans- drain and rinse
- 1 can rotel tomatoes- mild or hot (your preference) undrained
- 1 can whole kernel corn- undrained
- 1 cup 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
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Step 1Put 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.
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Step 2Add cream cheese cut into small pieces and stir to melt. Add rest of ingredients and stir to mix.
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Step 3Serve warm with corn chips. Refrigerate leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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