Crock Pot Chicken Dip Recipe

  • 2 boneless skinless chicken breast, cooked and shredded
  • 1 can cream of mushroom soup
  • 4 ounces pepper jack cheese cubed
  • 1 clove garlic, crushed
  • 3/4 cup mild Mexican Velveeta Cheese, cubed
  • 8 ounces cream cheese
  • 4 ounces Green Chilies
  • 8 ounces Sour Cream
Mix all ingredients except chicken in a microwave proof bowl and heat on high 3 minutes. Remove, stir and heat another 3 minutes. Add shredded chicken, put into crock pot on low. Serve with tortilla chips.
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