Slow-Cooker Chicken Enchilada Dip
Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.Advertisement
Pour the sauce into a 5- to 6-quart slow cooker. Nestle chicken into the sauce. Cover and cook on High for 3 hours or on Low for 6 hours.
Remove the chicken and shred using two forks. Stir the chicken back into the sauce in the slow cooker. Add cream cheese, beans, corn and Cheddar. Stir to combine. Cover and cook on High until the cheese is melted and the sauce is hot, 10 to 15 minutes.
Serve the dip topped with scallions and cilantro.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat before serving.
Equipment: 5- to 6-quart slow cooker
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
1/2 vegetable, 1 lean protein, 1/2 starch, 1/2 high-fat protein, 1 fat