Saturday, March 14, 2009

Because I'm all about something easy on a Saturday night, this was perfect. I saw this on my friend's family blog. She mentioned how someone brought it over for dinner and how yummy it was. The part that got me was the EASY part. had me at easy.

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
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!!!!!!



Stephanie said...

That looks so delicious! And easy too, I love using the crock pot. Mmm, I'm drooling...

teresa said...

Hi! I just discovered your blog, you've got some great stuff here, this dip looks wonderful!

MaryBeth said...


Nana said...

Mmmmm. Gonna try it!! I hope you like the brats.

Donna-FFW said...

This sounds wonderful, perfect for a party!!

The Haban Family said...

this looks YUMMY and EASY!!! Fun blog ... I'm adding you to my roll, sista'!

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