Mexican Cheesy Chicken Dip Recipe

Ingredients

2 lb chicken thighs, boneless, skinless, cubed

10 oz enchilada sauce

7 oz green chilies, drained, chopped

1 small onion, finely chopped

1 large sweet red bell pepper, finely chopped

8 oz cream cheese, cubed

16 oz American cheese, shredded

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

Cover and cook on low for 4-6 hours. Stir in cream cheese and American cheese and cook another 30 minutes.

Stir several times during cooking process. Serve with chips.