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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

  • 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

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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.
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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.


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