Recipe Background
Snap a photo because Famous Tex-Mex Dip is about to walk the red carpet to your table! Tender shredded chicken, delicately spiced, mixed with summery corn and vibrant salsa for a wonderfully flavorful dip just ready to be scooped up! Cheese and savory green onions add a new depth and dimension to what is already a deliciously delectable dip! Famous Tex-Mex Dip is about to take the appetizer world by storm!
Snap a photo because Famous Tex-Mex Dip is about to walk the red carpet to your table! Tender shredded chicken, delicately spiced, mixed with summery corn and vibrant salsa for a wonderfully flavorful dip just ready to be scooped up! Cheese and savory green onions add a new depth and dimension to what is already a deliciously delectable dip! Famous Tex-Mex Dip is about to take the appetizer world by storm!
Ingredients
- 1 pound chicken breasts boneless and skinless
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1 1/2 cups frozen petite corn thawed
- 1 1/2 cups chunky salsa
- 1 1/2 cups cheddar cheese finely shredded
- 1 medium red bell pepper finely chopped
- 4 green onions thinly sliced
- fresh cilantro optional, to taste, minced, for garnish
- tortilla chip scoops to taste, for serving
Directions
- Place the chicken in a 1 1/2-quart slow cooker.
- Sprinkle the chicken with the chili powder and drizzle the lime juice over top.
- Cover and cook the chicken on low until tender, about 3-4 hours.
- Transfer the chicken from the slow cooker, discarding the cooking liquids.
- Shred the chicken with two forks and return it to the slow cooker.
- Add the corn and the salsa to the slow cooker and cook, covered, on low until heated through, about 30 minutes. Stir occasionally.
- Transfer the mixture to a large bowl.
- Stir in the cheddar cheese, the bell pepper, and the green onions.
- Sprinkle the dip with the cilantro.
- Serve with the tortilla scoops.
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