Side Pannel
Slow Cooker Chicken Fajita Dip
Slow Cooker Chicken Fajita Dip
- Recipe Submitted by Whoopie on 10/25/2014
Category: Cheese, Peppers, Healthy Recipes, Chicken
Ingredients List
- 3 chicken breasts (or 7-8 tenders), thawed
- 8 oz Dr Pepper (or Root Beer)
- 3 bell peppers (any variety), seeded and diced
- 1/2 large onion, chopped
- 1 (8oz) package cream cheese
- 8 oz Pepper Jack Cheese, shredded
- 16 oz sour cream
- 2 packets Fajita Seasoning Mix
- 1 tbsp olive oil
- salt and pepper
Directions
Place the chicken in the bottom of your slow cooker.
Sprinkle one packet of fajita mix evenly over the chicken and pour the 8 oz. of Dr. Pepper in. Cook for for 3-4 hours on high (4-6 on low) or until chicken is cooked through.
Remove the chicken, drain and reserve the juices. Shred the chicken and set aside.
Heat a large saucepan with 1 tbsp olive oil and sauté peppers and onions over medium heat until tender.
Place chicken back in the slow cooker. Add peppers and onion, frozen corn, the cream cheese (cut into one-inch cubes), shredded pepper jack cheese, sour cream and 1-2 tablespoons fajita mix from the second packet. (add more if desired) Stir to combine.
Cover and cook on high for 20-25 more minutes until cheeses are melted, stirring occasionally.
If the dip seems too thick, stir in a little of the reserved juice from the chicken (or just use chicken broth) to get the consistency you'd like. The juices the chicken cooked in will add great flavor!
Notes:
Time saver: you can skip cooking the chicken in the slow cooker, just use a rotisserie or cooked chicken, sauté the peppers and onion, then place everything in the slow cooker at the same time and cook on high until cheeses are melted and heat through.
Sprinkle one packet of fajita mix evenly over the chicken and pour the 8 oz. of Dr. Pepper in. Cook for for 3-4 hours on high (4-6 on low) or until chicken is cooked through.
Remove the chicken, drain and reserve the juices. Shred the chicken and set aside.
Heat a large saucepan with 1 tbsp olive oil and sauté peppers and onions over medium heat until tender.
Place chicken back in the slow cooker. Add peppers and onion, frozen corn, the cream cheese (cut into one-inch cubes), shredded pepper jack cheese, sour cream and 1-2 tablespoons fajita mix from the second packet. (add more if desired) Stir to combine.
Cover and cook on high for 20-25 more minutes until cheeses are melted, stirring occasionally.
If the dip seems too thick, stir in a little of the reserved juice from the chicken (or just use chicken broth) to get the consistency you'd like. The juices the chicken cooked in will add great flavor!
Notes:
Time saver: you can skip cooking the chicken in the slow cooker, just use a rotisserie or cooked chicken, sauté the peppers and onion, then place everything in the slow cooker at the same time and cook on high until cheeses are melted and heat through.
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