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Anyone who knows my family knows we all love football, and sometimes, I will admit that I might even love tailgating more than the actual game. We {and by we, I mostly mean Dave} also have a tendency to go just a tad bit overboard when we start making food for tailgating {or any time we entertain, for that matter}.
We have been known to make Cuban pizzas {all of the ingredients from a Cuban sandwich on a pizza — I’m going to have to do a post on those sometime, they were ridiculous}, smoked chicken thighs, chocolate covered pretzel footballs, and pretty much every dip known to man. And, we usually make enough for a bare minimum of 182 people, even if it’s just going to be the 5 of us.
While Dave often has a tendency to spend hours on tailgating foods — see previous statement about smoked chicken thighs — I am obviously always looking for shortcuts. So if I can use a trick to get multiple meals or dishes out of just a few main ingredients, you can bet your tookus I’m going to be all over that.
Like with my two-ingredient slow cooker salsa chicken.
Yeah, you read that right. Two ingredients. And a slow cooker. It is REALLY hard to get much easier than that.
All you have to do is throw some chicken in the slow cooker — I usually use chicken thighs, but you can also use chicken breasts or even a combination of the two — and pour over a bottle of Pace® Chunky Salsa. There’s nothing else to it.
I like to use Medium, because it gives a nice little kick without being too spicy for the boys.
I love using store-bought shortcuts like Pace® salsas and picante sauces, because you get all the amazing southwest flavor without having to chop a single thing. I mean, really. Who the heck has time to chop up all those peppers and onions and measure out all those ingredients?? Not me, that’s for sure.
And it’s easy to find at Walmart, so I can pick it up when I’m grabbing the rest of my tailgating supplies.
Once your salsa chicken is fully cooked {after about 4 hours on low or 6-8 hours on high}, you can shred it and use it for pretty much whatever you want.
For tailgating, it’s perfect for a taco bar or even grilled quesadillas.
But my favorite way to use it for tailgating is in taco dip. {Well, duh.}
It’s so easy and delicious — just take your chicken, mix in some sour cream, cream cheese, taco seasoning, a little bit morePace® Chunky Salsa, and a few other ingredients, and you have the most amazing, creamy, delicious dip ever. It can be served hot or cold, and either way is just about perfect.
Everyone will think you spent a ton of time cooking the chicken and prepping all of the ingredients. Only you will know the truth. And it can be our little secret, if you want. I promise not to tell.
Slow Cooker Salsa Chicken
Ingredients
- 2 lbs chicken thighs {or chicken breasts}
- 1 bottle Pace® Chunky Salsa
Instructions
- 1. Place chicken in slow cooker. Cover with salsa. Cook for 3-4 hours on low or 6-8 hours on high. Shred with two forks.
Salsa Chicken Taco Dip
Ingredients
- 8 oz cream cheese softened
- 16 oz sour cream
- 1 packet taco seasoning
- 2 cups salsa chicken {drained if necessary}
- 1 cup Pace® Chunky Salsa
- 2 green onions chopped
- 2 cups shredded cheddar cheese
- 1/4 c cilantro chopped
- shredded lettuce chopped tomatoes, sliced olives and other taco ingredients for garnish
Instructions
- 1. Mix cream cheese and sour cream in a large bowl until well blended. Add in other ingredients, stir until thoroughly combined. Garnish with desired taco ingredients and serve with tortilla chips.
Notes
Looking for some more dippy goodness? Don’t miss these posts!
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I like the way Dave does game day in your house! I know where I’m coming for this weekend’s games now! This taco dip sounds insanely flavorful and insanely easy…just the way I like my game day appetizers. Thanks so much for sharing! #client