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Recipes
Shopping list
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ cup water
- ½ cup diced pimientos
- ½ cup smoked sun-dried tomatoes
- 1 cup creamy chipotle ranch dressing
- 1 (8 oz) tub cream cheese spread
- 3 tablespoons chipotle hot sauce
- ¼ cup sliced fresh green onions
- 1 tablespoon liquid smoke
Steps
- Place chicken and water in slow cooker and cover; cook on HIGH 30–35 minutes until chicken is 165°F.
- Remove chicken from slow cooker (discard liquid) and shred using 2 forks or chop into small pieces. Drain pimientos and chop tomatoes.
- Combine dressing, cream cheese spread, hot sauce, green onions, and liquid smoke until blended; stir in chicken, transfer mixture to slow cooker, and cover. Cook on LOW 15–20 minutes, stirring occasionally, until dip is hot and bubbly. Serve with tortilla chips, crackers, or fresh-cut veggies.
Amount per ⅛ recipe serving: Calories 420, Total Fat 30g, Sat Fat 9g, Trans Fat 0g, Chol 150mg, Sodium 490mg, Total Carb 9g, Fiber 1g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 22g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%