Spicy and delicious chicken dip.
2 cans or pouches chicken breast, drain and shred with fingers
2 lb Velveeta, cubed
2 cans Campbell’s Fiesta Nacho Cheese soup
2 bunches green onions, trim top green and discard
½ jar (or to taste) jalapeños slices, chopped
8 oz sour cream
No nutrition information available
Chop green onions together with jalapenos in bowl of Cuisinart, pulse until finely chopped. Place all ingredients in slow cooker on low 3-4 hours, stirring occasionally. Serve when heated through with tortilla chips or 3-4 inch celery pieces.