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Taco Chicken Dip

Course Appetizer

Ingredients

  • 2 boneless chicken breasts
  • 1 oz pkg Taco seasoning
  • 8 oz jar salsa
  • 5-6 jalapeno slices, diced
  • 1-2 tsp jalapeno juice
  • 1/2 cup water (use to rinse the salsa jar then pour into pot)
  • 16 oz Velveeta cheese, cubed
  • sour cream & additional jalapeno slices
  • assorted dippers: celery sticks, chips

Instructions

  1. Spray CrockPot with cooking spray or use a disposable liner for easy cleanup.

  2. Place all ingredients in CrockPot.

  3. If you will be home while this cooks, start the CrockPot on HIGH setting for 30 minutes, then switch to LOW for 5-6 hours, or until chicken is cooked through. If you will be away during cooking, set to LOW and let cook for 6 hours. (Check chicken after 4 hours, as some CrockPots cook faster than others).

  4. Once chicken is cooked, shred with forks and return to the CrockPot and stir well.

  5. Serve with your favorite dippers such as celery sticks, chips or drain a little and serve on slider buns. Top with sour cream and/or jalapenos. YIELD: 4-5 servings

  6. Adjust ingredients based on servings needed. This is an easy dip to double or triple for larger gatherings.