Mexican Dip in the Crock pot
4-5 thawed chicken thighs
1 jar salsa
2 cans corn, drained
1 can black beans, drained
1 pkg cream cheese
chips
shredded cheese
green onions
sour cream or ranch dressing
Add first 4 ingredients to crock pot. Simmer for 6-8 hours on low or 4 hours on high (personally, the longer the better).
Right before you are ready to eat, take the chicken out and shred it. Add it back to the pot and add cream cheese, let it melt.
Serve with chips, cheese, onions, sour cream or ranch. This is hearty and sooooo good.
It will calm the nacho craving you'll have and this makes a ton, you'll definitely have leftovers to quench your hunger at 11o'clock at night. Me likey, a lot!!!!!!
HAPPY EATING!!!!
6 comments:
That looks so delicious! And easy too, I love using the crock pot. Mmm, I'm drooling...
Hi! I just discovered your blog, you've got some great stuff here, this dip looks wonderful!
Fabulous.....
Mmmmm. Gonna try it!! I hope you like the brats.
This sounds wonderful, perfect for a party!!
this looks YUMMY and EASY!!! Fun blog ... I'm adding you to my roll, sista'!
Post a Comment