Easy Crock Pot Mexican Chicken
- Number of Servings: 8
Ingredients
2 lbs Chicken, thawed8 Oz Cream Cheese1 14.5 oz can Diced Tomatoes, Black Beans, and Chili Beans2 4-oz cans green chiles1/2 cup salsaMission Whole Wheat Heart Healthy Tortilla Wraps
1. Get a crock pot
2. Put everything except for the corn into the crock pot, and set on low for 4 hours.
3. After 4 hours, shred the chicken. If it does not shred easily, give the mixture an hour and try again.
4. Return to low for another two hours, then allow dip to cool and refrigerate.
Dip can be used withi wraps, rice, chips, perhaps as a salad, however you like!
Per Svg:
4 oz chicken
1/2 c black beans, chili beans, tomatoes
1 oz cream cheese
1 Tortilla
1 svg green chiles
Number of Servings: 8
Recipe submitted by SparkPeople user NEWCASTLE7B.
2. Put everything except for the corn into the crock pot, and set on low for 4 hours.
3. After 4 hours, shred the chicken. If it does not shred easily, give the mixture an hour and try again.
4. Return to low for another two hours, then allow dip to cool and refrigerate.
Dip can be used withi wraps, rice, chips, perhaps as a salad, however you like!
Per Svg:
4 oz chicken
1/2 c black beans, chili beans, tomatoes
1 oz cream cheese
1 Tortilla
1 svg green chiles
Number of Servings: 8
Recipe submitted by SparkPeople user NEWCASTLE7B.
Nutritional Info Amount Per Serving
- Calories: 583.4
- Total Fat: 16.9 g
- Cholesterol: 90.0 mg
- Sodium: 1,652.5 mg
- Total Carbs: 68.7 g
- Dietary Fiber: 11.2 g
- Protein: 39.2 g
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