Crock Pot Mexican chicken dip and filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 chicken breasts (approx 6 oz each--Can be frozen)1 Can Rotel1 Can Black beans (drained and rinsed)1 Tbsp Powdered Ranch Dressing1 Tbsp Taco Seasoning1 Cup Cut up Onions.5 Cup Cut up Green peppers1 Cup Frozen corn (can use drained canned or Mexicorn)
Place all ingredients into Crock pot. Chicken can be frozen. Cook chicken with all ingredients until chicken is done. (Thawed on high, 2ish hours, Frozen on low, 8ish hours) Shred chicken in crock pot with 2 forks and stir all up.
Serve as a dip with Baked Tortilla chips or in Low Carb Tortillas.
Makes Approx 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VAUGHNSMOM1.
Serve as a dip with Baked Tortilla chips or in Low Carb Tortillas.
Makes Approx 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VAUGHNSMOM1.
Nutritional Info Amount Per Serving
- Calories: 168.2
- Total Fat: 0.9 g
- Cholesterol: 29.7 mg
- Sodium: 457.4 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.6 g
- Protein: 18.4 g
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