Average Rating: 5TOTAL TIME: Prep: 15 min. Cook: 4 hours 10 min.
YIELD: 8 cupsIngredients
- 1 jar (16 ounces) salsa
- 1 can (30 ounces) refried beans
- 1-1/2 pounds boneless skinless chicken breasts
- 1 tablespoon taco seasoning
- 2 cups shredded cheddar cheese
- 3 green onions, chopped
- 1 medium tomato, chopped
- 1/4 cup chopped fresh cilantro
- Tortilla chips
Instructions
- 1. In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
- 2. Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally.
- 3. To serve, top with green onions, tomato and cilantro. Serve with chips.
Nutrition Facts
1/4 cup dip: 82 calories, 3g fat (2g saturated fat), 19mg cholesterol, 238mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 7g protein.