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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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a great dip for scoop chips. Ingredients:
2 lbs boneless skinless chicken thighs, cubed |
1 (10 ounce) can enchilada sauce |
1 (7 ounce) can chopped green chilies, drained |
1 small onion, finely chopped |
1 large red sweet bell pepper, finely chopped |
2 (8 ounce) packages cream cheese, cubed |
1 (16 ounce) package shredded american cheese |
cayenne pepper, to taste |
Directions:
1. In a 4-5 quart slow cooker sprayed with vegetable cooking spray, and place chicken thighs, enchilada sauce, green chilies, onion, and bell pepper in slow cooker.
2. Cover and cook on low for 4-6 hours.
3. Stir in cream cheese and American cheese and cook another 30 minutes. Stir several times during cooking.
4. Serve with tortilla chips.
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