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Cheesy Chicken Taco Dip

We're huge college football fans (go Irish!), and my chicken taco dip hasn't missed a season opener in many years. A slow cooker keeps the dip warm for the whole game—if it lasts that long! —Deanna Garretson, Yucaipa, California
  • Total Time
    Prep: 15 min. Cook: 4 hours 10 min.
  • Makes
    8 cups

Ingredients

  • 1 jar (16 ounces) salsa
  • 1 can (30 ounces) refried beans
  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 2 cups shredded cheddar cheese
  • 3 green onions, chopped
  • 1 medium tomato, chopped
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips

Directions

  • In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
  • Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally.
  • To serve, top with green onions, tomato and cilantro. Serve with chips.
Health Tip: Skip the chips and serve with crunch celery sticks for a lighter bite.
Nutrition Facts
1/4 cup dip: 82 calories, 3g fat (2g saturated fat), 19mg cholesterol, 238mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 7g protein.

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