Fall is here and that means FOOTBALL. Football games are best enjoyed with snack, appetizers and dips. Here is a dip that is regularly served at our house for many occasions- it is good, filling AND easy.
No need to pack up your crock pot for your trip either, because we have one already!
Crockpot Chicken dip
2 pkg boneless chicken breasts
2 jars of salsa ( I use one mild and 1 medium)
2 blocks of Velveeta Mexican Cheese
[NOTE: when we first started making this dip, there was only 1 size of Mexican velveeta cheese and it was a small block, I believe they make a bigger version now, so if you use the bigger version, you will only need 1 block]
Spray crock pot with nonstick cooking spray and place chicken inside. Pour both jars of salsa over the chicken. Cover and cook on Low for 8 hours or on High for 4 hours.
After the chicken has cooked, use 2 forks to shred the chicken.
Cut the velveeta into cubes and place into the crockpot. If your crockpot was on Low, turn it to High. Stir every few minutes until the cheese has melted and Serve. Don't forget to turn the crockpot back to Low or it can scorch quickly.
We use tortilla chips to dip ours with.
I have to give a shout to my sister in law Michelle since she introduced us to this recipe. She also likes to serve the chicken dip over baked potatoes as well.
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