Chicken and Cheese Dip–Crock Pot – Slow Cooker

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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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Slow Cooker Caper Chicken

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed last Friday.

This is a tasty low-fat dish adapted from one I found on The Pioneer Woman Cooks.   The count for the chicken and sauce according to my Diet Power software based on 6 servings is:  144 calories, 9.18 g fat, 56.9 mg cholesterol, 1.54 g carb, 0.2 g fiber.  Additions such as rice and vegetables should be counted separately.

SLOW COOKER CAPER CHICKEN

  • 2 boneless-skinless chicken breast halves, each cut into 3 sections
  • ¼ cup lemon juice
  • Freshly ground black pepper
  • 3 dashes Greek seasoning
  • ¼ cup melted butter
  • ¼ cup steak sauce (A-1 Steak Sauce)
  • 2 Tblsp. capers in brine

Place the chicken breast pieces in the slow cooker.  Pour lemon juice over the top and sprinkle with black pepper and the Greek seasoning.

In a separate bowl, mix the melted butter with the steak sauce and capers.  Pour this mixture over the chicken breast pieces and cook for 4-6 hours on low.

I served this chicken and sauce with rice and steamed broccoli.