# Shredded Chicken Dip

> A crowd-pleasing layered dip perfect for game days and gatherings. Crockpot chicken in Picante sauce creates a flavorful base, topped with cream cheese, black bean and corn salsa, and melted cheese.

**Prep time:** 15 minutes
**Cook time:** 2-3 hours
**Servings:** 8-10
**Storage:** Refrigerates 3 days

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## Ingredients

- 2-3 lbs boneless skinless chicken breasts
- 1 jar Picante sauce
- 16 oz cream cheese, softened
- 1 cup black bean and corn salsa
- 2 cups shredded cheese (Mexican blend or cheddar)

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 2-3 lbs boneless skinless chicken breasts

### 🧀 Dairy
- [ ] 16 oz cream cheese
- [ ] 2 cups shredded cheese (Mexican blend or cheddar)

### 🥫 Canned & Jarred
- [ ] 1 jar Picante sauce
- [ ] 1 cup black bean and corn salsa

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## Instructions

1. **Cook the chicken.** Place chicken breasts in crockpot and cover with Picante sauce. Cook on low for 2-3 hours until chicken is tender and fully cooked.

2. **Shred the chicken.** Drain most of the liquid from the crockpot, leaving just enough to keep the chicken moist. Shred the chicken using two forks directly in the crockpot.

3. **Layer the dip.** In a 9x13 baking dish or serving dish, layer the ingredients: Start with the shredded chicken as the base, spread cream cheese over the chicken, add black bean and corn salsa, then top with shredded cheese.

4. **Serve.** Serve warm or at room temperature with tortilla chips, crackers, or sliced vegetables.

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## Serving Ideas

- With tortilla chips for scooping
- On toasted baguette slices
- In lettuce cups for a low-carb option
- With bell pepper strips and celery sticks
- As a filling for quesadillas or wraps

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## Notes

- For extra flavor, add taco seasoning to the chicken while cooking
- Can be assembled ahead and refrigerated until ready to serve
- To serve warm, heat in 350°F oven for 15-20 minutes until cheese is melted
- Adjust Picante sauce heat level to your preference (mild, medium, or hot)