Slow Cooker Hot Cheesy Chicken Dip
1
Reynolds® Slow Cooker Liner
1
lb. pasteurized prepared cheese product, cut in cubes
1
cup cooked chicken breast strips
1
can (10 oz.) diced tomatoes & green chilies, drained
1
teaspoon ground cumin (optional)
1/4
cup chopped green onions
OPEN slow cooker liner and place it inside a 3- to 4-quart slow cooker bowl.
Fit liner snugly against the bottom and sides of bowl; pull top of liner over
rim of bowl.
PLACE cubed cheese product, chicken strips, tomatoes & green chilies, and
cumin, if desired, into slow cooker. Place lid on slow cooker.
COOK on LOW for 2 hours until cheese is melted. Set slow cooker control to WARM
setting.
CAREFULLY remove lid to allow steam to escape. Add green onions; gently stir to
mix all ingredients. Serve dip directly from slow cooker using a wooden or
plastic utensil. Do not lift or transport liner with food inside. Cool slow
cooker completely; remove liner and toss.
Janet In Boone Iowa
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