Crock Pot Nacho Chicken Dip
Crock Pot Nacho Chicken Dip
- 16 oz can refried beans
- 12 oz can chicken drained and shredded
- 16 oz jar chunky salsa
- 8 oz shredded Mexican-blend cheese
- tortilla chips
- Spray your 4-quart crock pot with cooking spray.
- Layer your ingredients in this order: beans, chicken, salsa, cheese.
- Cover and cook on high for 1 hour or low for 2 hours.
- Serve either on top of chips or with chips as a dip.
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