Chicken and Cheese Dip–Crock Pot – Slow Cooker

I adapted this recipe from one I saw a couple of years ago on Crockpot Recipe Exchange.  It was easy to mix the ingredients and let them cook in the slow cooker for about 2-½ hours.  The result was delicious – cheesy with a lot of chicken  and a delicious flavor.  I used the coriander chutney and didn’t need any additional seasonings.  You might want to taste and add salt, pepper or some kind of hot sauce.  I used this as an entree and it made a nice lunch for three people with leftovers for supper.

CHICKEN AND CHEESE DIP

• Servings: 4-6
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• 8 ounce package of cream cheese. cubed
• 3 cups (12 oz.) sharp cheddar cheese, shredded
• 14.1 ounce can of diced tomatoes, lightly drained
• 4 oz. mushrooms, sliced and sautéed just until tender
• 2 Tblsp. dried minced onion
• 2 cups cooked chicken breast, diced
• 1 cup feta cheese crumbles
• 1-½ Tblsp. Coriander Chutney or 4 oz. can of diced green chiles

Put all the ingredients in the order listed into a 2-1/2 quart crock pot. Place the lid on and cook on low for 2.5 – 3 hours.

NOTE:  STIR EVERY 30 MINUTES TO BE SURE THE CHEESE IS MELTING.

I like to serve this with Tostido scoops.  Mixture can be kept warm in crockpot for up to 2 hours.  Reheat leftovers in the microwave or in a small pan on the stove.  This dip should be piping hot.