A deliciously creamy and cheesy chicken dip cooked in the slow cooker with a blend of spices, black beans, corn, and diced tomatoes with green chilies.
Ingredients:
- 1 lb chicken breasts, boneless and skinless
- 1 10 oz can diced tomatoes with green chilies, drained
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 8 oz package cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Tortilla chips for serving
Instructions:
Place chicken breasts in the bottom of a slow cooker
Top chicken with diced tomatoes, black beans, and corn
Sprinkle chili powder, garlic powder, salt, and pepper over the ingredients in the slow cooker
Add cubed cream cheese on top
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender
Once chicken is cooked, shred it using two forks and mix it back into the queso dip
Add shredded cheddar and Monterey Jack cheeses to the slow cooker, stirring until melted and well combined
Serve hot, garnished with chopped cilantro, alongside tortilla chips for dipping
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