Dinner

Crock Pot Mexican chicken dip and filling is for Dinner.

Crock Pot Mexican chicken dip and filling takes 5 minutes to prepare.

Crock Pot Mexican chicken dip and filling takes 120 minutes to cook.

Crock Pot Mexican chicken dip and filling makes 8 servings.

The ingredients for Crock Pot Mexican chicken dip and filling are:

2 chicken breasts (approx 6 oz each--Can be frozen)
1 Can Rotel
1 Can Black beans (drained and rinsed)
1 Tbsp Powdered Ranch Dressing
1 Tbsp Taco Seasoning
1 Cup Cut up Onions
.5 Cup Cut up Green peppers
1 Cup Frozen corn (can use drained canned or Mexicorn)

Here is how you make Crock Pot Mexican chicken dip and filling:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user VAUGHNSMOM1.

The nutritional information for Crock Pot Mexican chicken dip and filling is:

• Servings Per Recipe: 8
• 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

Crock Pot Mexican chicken dip and filling is Mexican cuisine.

The dietary needs meet for Crock Pot Mexican chicken dip and filling is Low Fat