“a great dip for scoop chips.”
READY IN:
4hrs 10mins
SERVES:
4-6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

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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