Cheesy Mexican Chicken Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Labels4Edu #CollectiveBias

I’ve said it so many times on this blog, but chips and dip are my favorite food in the world, which is one of the reasons I love tailgating and football season in general. And if I can help out Mason’s school while making a delicious, gooey, cheesy dip by using products that feature the Campbell’s Labels for Education program, then all the better.

If you’re not familiar with Labels for Education, it’s a program where families can help earn free stuff for their schools simply by collecting UPC codes and beverage/sauce caps from over 2,500 specially marked products.

Your school then collects these codes and caps and can redeem them for arts, athletics, and academics merchandise. {To see if your school participates, you can click here.}

And Campbell’s Labels for Education is currently running a $1 million giveaway in which 1,000 schools will win $1,000! Click here for more information and to enter your school to win!

Anyhoo, I was poking around on the Campbell’s Soup recipe site recently, when I came across this recipe for Slow Cooker Cheesy Chicken Tortillas. Because I try to turn every recipe I ever see into a dip, I decided to tackle this one. 

Holy moly am I glad I did, because it’s pretty much ridonkulous.

And because it’s cooked in a slow cooker, it’s perfect for tailgating and football parties. You just throw some chicken in there with some Swanson chicken broth, Pace picante sauce and some spices and let it cook away. After a few hours, mix in some Campbell’s cream of chicken soup, a can of diced green chiles, some cream cheese, shredded cheese, cilantro and chopped green onions, and you have yourself an amazing, gooey, delicious chicken dip.

Cheesy Mexican Chicken Slow Cooker Dip

Jennifer Young

A delicious gooey, cheesy chicken dip that can be made with almost no effort right in your slow cooker!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Ingredients

  

• 4 boneless skinless chicken breasts
• 2 tsp cumin
• 1 Tbsp chili powder
• 1 1/2 cups Swanson chicken Broth
• 1 cup Pace picante sauce
• 1 can {10.75 oz} Campbell's Condensed 98% Fat Free cream of chicken soup
• 1 can {4 oz} diced green chilies
• 8 oz. cream cheese softened
• 3-4 green onions chopped
• 1/4 cup chopped cilantro
• 1 cup shredded cheddar cheese

Instructions

 

• 1. Place chicken into a 4-quart slow cooker. Sprinkle with cumin and chili powder and pour in broth and picante sauce. Cover and cook on low for 8-9 hours or on high for 3-4 hours, or until chicken is cooked through.
• 2. Remove chicken from slow cooker to a cutting board and chop or shred. Using a ladle, remove all but about 1 cup of the cooking liquid and reserve in a bowl or measuring cup. Add cream of chicken soup, diced green chilies, cream cheese, green onions and cilantro to slow cooker and mix until cream cheese is melted and other ingredients are thoroughly combined.
• 3. Add in chicken and mix thoroughly. Use reserved cooking liquid to thin out dip to desired consistency. Add in shredded cheese and stir until melted. Serve hot with tortilla chips for dipping.

Notes

Adapted from Campbell's Soup

For more information about the Labels for Education site and to download a ton of money-saving coupons, visit their website today.