Crock Pot Salsa Chicken Dip
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.)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 4 boneless chicken breasts frozen
- 1 medium jar thick and chunky mild salsa
- 1 can black beans rinsed
- 1 1/2 cups frozen corn
- 1 brick cream cheese
- Carbohydrate 34.9507177850085 g
- Cholesterol 207.755 mg
- Fat 21.8971202015565 g
- Fiber 10.1917032454054 g
- Protein 65.7910684922048 g
- Saturated Fat 13.0790472370673 g
- Serving Size 1 1 Serving (522g)
- Sodium 1183.52732166955 mg
- Sugar 24.7590145396031 g
- Trans Fat 6.96772849035453 g
- Calories 620 calories
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.)
