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Slow Cooker Fajita Chicken Dip
Recipes
Slow Cooker Fajita Chicken Dip
12 servings
3 hours, 10 minutes total (Active 10 minutes)
Ingredients
  • 8 oz cream cheese
  • 1 chilled Deli oven-roasted chicken
  • 1 orange, for zest/juice
  • 8 oz Monterey (or pepper) Jack cheese
  • 1 cup medium salsa verde, divided
  • 1 teaspoon ground cumin
  • ½ cup mayonnaise
  • Tortilla chips (optional)
Steps
  1. Cut cream cheese into small cubes; place in slow cooker. Shred chicken (breast meat only; about 2 cups). Zest orange (1 teaspoon), then juice (¼ cup). Shred Monterey Jack.
  2. Add Monterey Jack, chicken, ½ cup salsa verde, cumin, mayonnaise, orange zest, and orange juice to slow cooker. Cover and cook on LOW 2–3 hours until cheese has melted and mixture is 165°F.
  3. Top with remaining ½ cup salsa verde. Serve with tortilla chips, if using.

Amount per 1⁄12 recipe serving: Calories 260, Total Fat 23g, Sat Fat 9g, Trans Fat 0g, Chol 60mg, Sodium 460mg, Total Carb 5g, Fiber 0g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 10%, Iron 0%, Potassium 0%