• Mexican Chicken Dip

    Serving sandwiches when you really need to serve something a little better but just don’t have time? It catches all of us sometimes, and this dip is my way of spicing up a blah meal!

    Just pour all ingredients into a crock pot.

    Just pour all ingredients into a crockpot.

    My photo isn't nearly as good as the dip is!

    My photo isn’t nearly as good as the dip is!


    3 Cooked And Shredded Chicken Breasts
    16 Ounces Cream Cheese
    Black Olives, I used 2 small cans of sliced.
    1 Bunch Green Onions, chopped
    1/4-1/2 cup Chopped Canned Jalapenos
    1 Jar Salsa, use your favorite
    2 Tablespoons Taco Seasoning Mix

     I usually cook up a few breasts and keep them in the freezer. If not, just pan cook your chicken breasts and then pulse a few seconds.

    Put all ingredients in crock pot on low for 2-3 hours, according to your crock pot since all pots seem to cook a little differently.

    Serve warm.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Our Texas Recipes, Snacks/Appetizers and tagged , , , , . Bookmark the permalink.

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