Southwest Chicken Dip (crock-pot)


Here is a crock-pot recipe we enjoy during the fall season, it is super easy to make and delicious.

You can add more veggies and spices to your liking. We are simple in my household, so we keep ingredients to a minimum.



2 chicken breasts (fresh or frozen)

1 jar of salsa (whatever hotness you prefer ( blend mine first – I don’t like chunky salsa)

1 can corn (undrained)

1 can black beans (drained and rinsed)

1 t. cumin

1 t. onion powder

1/2 pk taco seasoning

1 pkg cream cheese


Put the chicken in the crock pot.

Top with the salsa, corn, the drained and rinsed beans, cumin, onion and chili powders, stir to combine then top with the cream cheese.

Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.

Shred the chicken into pieces and serve over tortilla chips, rice.. or in a tortilla.  I prefer blue chips.



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