For game day or just because, try this filling black bean dip with cheese and chicken.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons ground ancho chile powder
- 1 teaspoon ground paprika
- 1 teaspoon dried minced onion
- 1 teaspoon granulated garlic
- ½ teaspoon ground cumin
- 1 ¾ pounds skinless, boneless chicken breasts
- olive oil, or as needed
- salt and ground black pepper to taste
- 1 (16 ounce) jar salsa
Instructions
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 1 g |
| Sodium | 635 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |