Crock Pot Salsa Chicken Dip
Easy dump-and-go recipe! Make as spicy as you want. It's thick so you may want to serve with Fritos Scoops.
Easy dump-and-go recipe! Make as spicy as you want. It's thick so you may want to serve with Fritos Scoops.
- Carbohydrate 34.9507177850085 g
- Cholesterol 207.755 mg
- Fat 21.8971202015565 g
- Fiber 10.1917032454054 g
- Protein 65.7910684922048 g
- Saturated Fat 13.0790472370673 g
- Serving Size 1 1 Serving (522g)
- Sodium 1183.52732166955 mg
- Sugar 24.7590145396031 g
- Trans Fat 6.96772849035453 g
- Calories 620 calories
Step-by-step
- Put frozen chicken breasts, salsa, corn, and black beans in crock pot.
- Cook on high for 4 hours.
- Shred chicken.
- Cube cream cheese and mix altogether.
Cream cheese dictates the structural success of this dish through its high fat content and stabilizing gums, which prevent the emulsion from breaking when exposed to prolonged heat. When cold cream cheese is cubed and introduced to the hot slow cooker contents, the proteins must be stirred vigorously to integrate smoothly without forming lumps. Slow cookers operate at a steady simmer of roughly 190 degrees Fahrenheit on the high setting, providing gentle thermal energy that breaks down the collagen in boneless chicken breasts over a four-hour window. This specific thermal application softens muscle fibers sufficiently so that two forks can easily pull the meat apart into fine strands that absorb surrounding moisture. Frozen chicken breasts release excess water as ice crystals melt, meaning the initial liquid volume will increase before it reduces; utilizing a thick salsa counteracts this extra moisture. To accurately assess doneness without a probe thermometer, pull at the thickest part of a breast with a fork to confirm the fibers separate with zero resistance and no translucent pink interior remains. Black beans and corn contribute starches that thicken the sauce further as moisture evaporates against the interior walls of the ceramic insert. If the finished dip appears too loose, leaving the lid off the slow cooker for ten minutes on high heat allows excess steam to escape and concentrates the remaining fats and starches.
