Chicken Enchilada Dip

1. 1

   In a 4-5 quart slow cooker sprayed with vegetable cooking spray, and place chicken thighs, enchilada sauce, green chilies, onion, and bell pepper in slow cooker.

2. 2

   Cover and cook on low for 4-6 hours.

3. 3

   Stir in cream cheese and American cheese and cook another 30 minutes.

4. 4

   Stir several times during cooking.

5. 5

   Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.