Slow Cooker Chicken Ro-Tel Dip

Slow Cooker Chicken Ro Tel Dip, adapted from All Recipes

Earlier this week my twelve-year old was in charge of making pancakes for his little sister's birthday. He did such a great job, but after mixing the batter in the Kitchenaid (he didn't know you could mix it by hand), making a pancake the entire size of the griddle (he didn't understand how quickly it would expand while he was dumping . . . his sister was thrilled with her 16″ inch round birthday pancake which took three of us to flip over), and cooking up the first batch to a nicely (errrr . . . more than nicely?) browned state, he said: “Seriously, mom . . . cooking should be a sport!”

To which I wisely replied, “Yup, and I do it. Every. single. day.”

Not easily impressed (of course. . . he's twelve, right?), he quickly came back with. . . “No, you don't. You just dump everything in your crockpot and let it do the work.”

Guess he's figured he out. 😉

Here's another easy recipe that requires absolutely no skill at all so long as you can dump stuff in that crockpot of yours.  Because we all know us moms never do any work. (ahem.)

Print Recipe

Slow Cooker Chicken Ro-Tel Dip

Ingredients

• 1 can Rotel
• 1 lb. Velveeta
• 2 cooked chicken breasts shredded (or substitute with canned chicken)
• 1/3 sour cream
• 1/4 cup green onion
• 1 1/2 tbsp. taco seasoning mix
• 2 tablespoons jalapeno pepper
• 1 cup black beans drained

Instructions

• Mix all ingredients in slow cooker.
• Cook on high until cheese has melted, 1-2 hours.
• Stir in black beans, reduce to low.
• Cook an additional 15 minutes.
• Serve over tortilla chips.

Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .