Dinner served up as an easy appetizer – this chicken chili dip is a scaled down version of the main course, cooked in the crockpot with only 5 ingredients!
Happy Sunday, folks! I hope you’re all enjoying time with your families, or if you’re working (like I am – its graduation weekend here in CFLA), at least not working too hard!
Yep, it’s Sunday, and here I am with a new recipe…that means it’s a #SundaySupper week! Get used to these, folks, because I’m really enjoying the challenge that participating in these special roundups presents me. This week, we were asked to share our best 5 Ingredients or Less recipes.
My dear friend Gretchen gifted me with a mini Crock Pot a few weeks ago, and when I opened it, my brain immediately started putting together a list of things I could cook in it. I use my large slow cooker quite often for soups, chilis, and casseroles, but I’ve never had a mini-sized one, and have always wanted to try making small crockpot desserts and appetizers.
It hit me as I drove home from our Painting With A Twist session that night – I knew just what to make first. In spite of the fact that our afternoon highs are nearly hitting the nineties, Crockpot Chicken Chili Dip sounded so perfectly appetizing for a night of bingeing on Game of Thrones with Mr. Crumby.
This is my favorite dip, and the funny part about it is that it’s actually a variation of a regular chili recipe I got from another friend. She brought it in for a charity chili cook-off at work and, much to her dismay, we jokingly referred to it as a chili dip.
So here I am, presenting it to you as such, with a couple of slight changes.
I love how easy it is to make! I usually use deli rotisserie chicken in it, but you could use any kind, even leftovers! You just mix it up in the crockpot with some zesty lime juice, your favorite salsa (mine happens to have black beans and corn), a heap of sour cream, and a mountain of cheese. The measurements in the recipe are just what I used, but I urge you to add however much you want of any of the ingredients!
I never say no to more cheese, personally.
In a couple of lazy hours, you’ll have a yummy appetizer that’s perfect to share around your #SundaySupper table! And I don’t know about you, but I’m all about food happening even while being lazy!
- ½ deli rotisserie chicken, shredded
- 1 jar black bean & corn salsa (I used Trader Joe's Cowboy Salsa)
- 12 ounces sour cream
- 12 ounces Mexican shredded cheese blend
- Juice of 1 lime
- Place all ingredients in a 1.5-quart crockpot (or any size, but it fits perfectly in the mini!), and stir to evenly distribute.
- Cook for about 2 hours, or until everything is nice and melty and delicious.
- Serve with tortilla chips, or in a bowl if you just feel like chili!
What’s your favorite crock pot party food?
And since it’s #SundaySupper, how about taking a look at all the other super simple 5 Ingredients or Less recipes floating around the web today!?
- 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
- 5 Ingredient Power Smoothie by Lifestyle Food Artistry
- Five Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup by The Wimpy Vegetarian
- 3 Ingredient Steak Marinade by MealDiva
- Cajun Chicken and Sausage Skewers by Cookin’ Mimi
- Chicken Fajita Bake by Recipes Food and Cooking
- Crab Pasta by Caroline’s Cooking
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Pasta by The Joyful Foodie
- Italian Sausage & Broccoli Rabe by Carrie’s Experimental Kitchen
- Italian Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Nutella BLT Sandwich by Brunch with Joy
- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Simple Summer Shrimp and Asparagus by eating in instead
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slow Cooker Teriyaki Chicken by Nosh My Way
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
- Brazilian Black Beans by Curious Cuisiniere
- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
- Rhubarb Crumble by A Day in the Life on the Farm
- Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health FamilyRecipe Substitution Tips by Sunday Supper
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