Sunday, March 1, 2015

Chicken Nacho Dip

This dip is super simple to make, and is great served as an appetizer, and is also good as a meal. Here's how I make it:

Ingredients
1 pound cooked chicken
1 block Velveeta Queso Blanco 
1 jar of your favorite brand salsa


To make my chicken, I used Mix and Match Mama's perfect chicken recipe. I cooked my chicken in chicken broth. Once your chicken breasts are cooked, remove them from the broth and set them aside. Dump your broth, and rinse out your Crock Pot. (Or simply throw away your crock pot liner if you use one.) 

Chop your block of Velveeta and put your chunks of cheese at the bottom of the crock pot.



Next, chop your chicken into bite size chunks. Some of it may fall apart on its own from being cooked in the Crock Pot, and that's okay.  Layer your chicken on top of the cheese chunks in the Crock Pot. 

Last, dump your entire jar of salsa into the Crock Pot. 


Cook your dip on high for about an hour and 15 minutes, or until your cheese is melted, be sure to stir it (mix thoroughly) about halfway through, and again at the end. Once your cheese is fully melted, change your crock put heat setting to warm. 



Serve poured over tortilla chips as an appetizer, or make it a meal, like I did! I whipped up some beans and rice, and served them with our chicken nachos. 


Mexican night is always a big hit at our house! 




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