Chicken Nacho Dip (Print Version)

# Ingredients:

01 - 3 boneless chicken breasts, weighing about 1.25 pounds.
02 - 1½ cups of chicken stock.
03 - One can (14.5 oz) of diced tomatoes, well-drained.
04 - ¼ cup of your favorite taco spices.
05 - Dash of cayenne if you like a little heat (optional).
06 - 8 ounces of cream cheese, cut into cubes.
07 - 6 ounces of a shredded Mexican cheese mix.
08 - 1½ tablespoons of cornflour.
09 - 15 ounces of drained white beans.
10 - Chopped Roma tomatoes for topping.
11 - Some fresh cilantro leaves for garnish.
12 - Sliced jalapeños for garnish.
13 - Season to taste with some salt and pepper.

# Instructions:

01 - Put the chicken, stock, tomatoes, spices, and cheeses in the slow cooker.
02 - Cover and cook on high for 1-2 hours until the chicken is fully cooked.
03 - Take the chicken out and shred it into pieces.
04 - Stir in the cornstarch mixture to help thicken the sauce.
05 - Mix the shredded chicken and beans back into the pot.
06 - Taste and adjust the flavor as needed with more salt or spices.
07 - Top with tomatoes, cilantro, and jalapeños before serving while warm.

# Notes:

01 - You can swap in a pressure cooker.
02 - Make it spicier or milder to your liking.
03 - Pairs well with chips or vegetable sticks.
04 - It’s an awesome dip for gatherings!

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