Slow-Cooker Chicken Enchilada Dip (Gluten Free)
Course
Snack
Cuisine
Gluten Free
Servings
12
people
Servings
12
people
Ingredients
2
cups
fresh tomatoes
1
cup
chopped onion
2
cloves
garlic
1
fresh
jalapeno
1
tablespoon
chilli powder
1
teaspoon
ground cumin
3/4
teaspoon
salt
1
pound
chicken breast
boneless, skinless
8
oz
cream cheese
15
oz
black beans
rinsed
1
cup
corn
fresh or frozen
1
cup
cheddar cheese
2
tablespoons
scallions
sliced
2
tablespoons
cilantro
fresh chopped
Instructions
Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.
Pour the sauce into a 5- to 6-quart slow cooker. Nestle chicken into the sauce. Cover and cook on High for 3 hours or on Low for 6 hours.
Remove the chicken and shred using two forks. Stir the chicken back into the sauce in the slow cooker. Add cream cheese, beans, corn and Cheddar.
Stir to combine. Cover and cook on High until the cheese is melted and the sauce is hot, 10 to 15 minutes.
Serve the dip topped with scallions and cilantro.