Mexican Chicken Dip
Cook Time
450
mins
Calories
285
Serving Size
8
Carbs
0.9
Fat
17.4
Protein
29.7
description
Serve with any chips you like... or use bell peppers if you're being a little healthier :)
ingredients
- 2 pounds chicken breasts, frozen or fresh
- 1/4 cup water
- 1/4 cup taco seasoning
- 8 oz 1/3 less fat cream cheese, (1 block)
- 1 cup shredded Mexican cheese
directions
- Put the chicken breasts and water in the Crock-Pot. Sprinkle taco seasoning on top of the chicken and then put the block of cream cheese on top.
- Put the lid on the Crock-Pot. For frozen chicken breasts, cook on low for 8 hours or high for 4 hours. For fresh chicken breasts, cook on low for 6 hours or high for 3 hours.
- After chicken is cooked, add the shredded cheese to the Crock-Pot. Shred the chicken and mix together the cheese until well combined.
- Serve with chips or use as a filling in tacos, burritos, enchiladas, taquitos, or quesedillas.