This amazing chicken dip is definitely the perfect party recipe and a great appetizer-type dish, although you could probably just eat this as your lunch or dinner if you want a lighter meal. This dip has everything you need: chicken, veggies and a creamy consistency. The best part about this hot and bubbly dip is that it calls for smoked tomatoes and liquid smoke, giving each bite you take a natural, smokey flavor. If you are hosting a party and are thinking of making this, double or triple the recipe and it should be just enough to feed all of your guests; this deliciousness will keep them coming back for more!
Ingredients:
| 2 lb. boneless, skinless chicken thighs | 1/2 cup water | 1 cup low-fat creamy ranch chipotle dressing |
| 8 oz. tub of chipotle or jalapeno cream cheese | 1/2 cup sun-dried, smoked tomatoes | 1/2 cup diced pimentos, drained |
| 1/4 cup green onions, sliced | 1 Tbsp. liquid smoke | 1/2 tsp. garlic salt |
Instructions:
1. Remove the extra fat from the chicken, cut into thin strips and place in the slow cooker with the water. Cover and cook on high for about 30-60 minutes, or until chicken is fully cooked. The cooking time honestly depends on how well your slow cooker heats up and the various heat settings it may have. Just keep an eye on it and, if necessary, take a piece of chicken out of the slow cooker and cut it open to make sure it is white inside and the juices run clear.
2. Remove chicken from the slow cooker and put on a cutting board or plate. Dispose of leftover liquid in the slow cooker. Let chicken cool for about 20 min. and cut into cubes or shred with your fingers or a fork.
3. Add remaining ingredients into the slow cooker along with the shredded chicken. Reduce heat to low, cover and cook for about 15-20 minutes until dip is warmed up.
4. Serve dip with tortilla chips or your favorite fresh-cut veggies!
