There are few things I love more in life than chips and dip–give me a bag of corn chips and a bowl of salsa and I’ll love you forever. That’s how Dane scored with me–hook, line and sinker. We ate some sort of cheesy garlic jam dip on our first date and that made our first kiss extra special.
That is neither here nor there–let’s get down to business with my newest favorite. Bonus points, because it gets made in the crockpot.
*** YOU NEED A CROCKPOT FOR THIS RECIPE***
You Will Need:
2 large chicken breasts, thawed
1 cup of salsa
1 can of corn
1 tsp. cumin
1/2 block of cream cheese
1. Place chicken breasts, salsa, corn and cumin in a crockpot for 5 hours on low.
2. About 20 minutes before serving, add cream cheese. The chicken should have shredded itself, but if it hasn’t, shred with two forks.
3. Serve with corn chips and enjoy!
I couldn’t believe how easy and delicious this was (my favorite combo of words) and it’s considered a definite “make again” at our house 🙂