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chicken dip

EricasMa avatar
Recipe by
Diane Hughes
@EricasMa
Valdosta, GA

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.

method Slow Cooker Crock Pot

Ingredients For chicken dip

  • 4 lg
    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
    black beans- drain and rinse
  • 1 can
    rotel tomatoes- mild or hot (your preference) undrained
  • 1 can
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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