Spicy Crack Chicken Dip - Slow Cooker Recipe

Spicy Crack Chicken Dip - Slow Cooker Recipe

This spicy crack chicken dip is bomb! Everyone, including the non Keto teen loved it and the last serving was won via a spirited game of rock, paper scissors. It's so versitile and the spicy additions make it great for a dip with veggies, wraps, sandwiches, over riced cauliflower and as a pizza topping!

Course Appetizer

Cuisine American

Keyword gluten free

Prep Time 10

Cook Time 3

Total Time 3 10

Servings Servings

Calories 473kcal

Author Brandy

Equipment

Ingredients

1.5 pounds Chicken thighs skinless/ boneless thighs
½ cup Chicken Broth * 4 oz
1 tsp powdered garlic
1 tsp onion powder
1 tsp dill
4 oz green chiles * canned is fine
8 oz Cream Cheese *room temperature, cubed to make melting easier.
2 cups shredded cheddar cheese * 8oz- divided
6 slices bacon * divided - cooked crispy and chopped

Topping

chopped green onions garnish
chopped fresh parsley for garnish
Salt and pepper to taste

Instructions

Prepare the chicken by pouring the chicken broth and green chile into slow cooker.
Add the chicken thighs, garlic, onion powder and dill. Cover and set on LOW for 5 hours, or on HIGH for 3 hours. Until the chicken is tender and can easily be shredded.
Note: I was out of dill weed so I used dill seed and frozen chicken in this batch. I prefer the dill weed though.
Remove the lid and shred chicken inside the slow cooker using two forks.
Stir in cream cheese, 1 ½ cups shredded cheddar cheese and ½ of the bacon ; stir until completely melted and combined.
Cover and let re-heat for five minutes if it cooled off too much in this step.
Spoon into to a serving dish and top with the remaining cheese, chopped bacon and parsley and green onion garnish if using.
Serve with veggies, low carb crackers, riced cauliflower or whatever you like with dip. See post for suggestions.

Notes

The nutritional info in this recipe was calculated upon making 6 servings of about apx 5-6 oz each.

Nutrition