I have a treat for you! This Creamy Crock Pot Chicken Salsa Dip can be served as a dip or over rice for dinner! And better yet, it is super simple!
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Aunt Lou here.
This Creamy Crock Pot Chicken Salsa Dip that I adapted from Gooseberry Patch’s Weeknight Dinners is “mighty tasty” as Michael put it. The great thing is that you can serve it as a dip with a bag of tortilla chips or make it dinner by serving it over rice! You can also choose whether you want to cube your chicken or shred it. Customizing this recipe for your particular needs is super easy!
Creamy Crock Pot Chicken Salsa Dip
Note: Scroll to the bottom for the printable recipe.
Ingredients for Creamy Crock Pot Chicken Salsa Dip
- 1-2 cups salsa
- 8 oz pkg cream cheese, softened
- 2 cups shredded Mexican-blend cheese
- 2-3 boneless, skinless chicken breasts, cooked and cubed or shredded
- optional: chips or cooked rice
How to Make Creamy Chicken Salsa Dip in a Crock Pot
- Mix together your salsa, cream cheese, shredded cheese and cooked chicken in a 2.5-3 quart crock pot
- Cover and cook on low for 90 minutes, stirring occasionally
- Serve with chips or over a bed of cooked rice
Creamy Crock Pot Chicken Salsa Dip Notes
- Cube or shred your chicken, you choose. Either way is delicious for dipping or eating with rice.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable recipe for Creamy Crock Pot Chicken Salsa
Creamy Crock Pot Chicken Salsa Dip
I have a treat for you! This Creamy Crock Pot Chicken Salsa Dip can be served as a dip or over rice for dinner! And better yet, it is super simple!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 7 people
Ingredients
- 1-2 cups salsa
- 8 oz pkg cream cheese softened
- 2 cups shredded Mexican-blend cheese
- 2-3 boneless skinless chicken breasts, cooked and cubed or shredded
- optional: chips or cooked rice
Instructions
- Mix together your salsa, cream cheese, shredded cheese and cooked chicken in a 2.5-3 quart crock pot
- Cover and cook on low for 90 minutes, stirring occasionally
- Serve with chips or over a bed of cooked rice
Notes
- Cube or shred your chicken, you choose. Either way is delicious for dipping or eating with rice.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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