Cheesy Chicken Dip
photo by Kaitor Gator
- Ready In:
- 4hrs
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 chicken breasts (I use frozen)
- 1 (10 ounce) can Rotel Tomatoes, original
- 1 (16 ounce) can refried beans with green chilies
- 1 garlic clove, crushed
- 4 ounces fat free cream cheese, cubed
- 1 cup reduced-fat Mexican cheese blend, shredded
- 1 (1 ounce) package taco seasoning
directions
- Place frozen (or thawed) chicken breasts in crock pot with the garlic and Rotel tomatoes. Cook until chicken is fully cooked and can be shredded easily (mine took about 3 hours on high).
- Shred chicken while it's still in crock pot.
- Add all other ingredients to the chicken/tomato mixture (leave all juices that were created) and continue to cook on low until the dip is hot and creamy! I let mine sit in the crock pot on low for about an hour and then switched it to warm until we were ready to eat.
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