Margarita Chicken Dip (in a slow cooker)

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Margarita Chicken Dip (in the crockpot)

I first tried this recipe at a cooking club called “Two to Tango”.  We paired up with a friend, and made recipes that paired up.  Some other pairs made Hawaiian chicken and flirtini, or shrimp salsa and mojito.  My friend Megan made this and I made watermelon margaritas
Eli eating the dip at the pool party
 It was delicious and I knew it would be perfect for our Memorial Day Pool Party, (along with more margaritas)!!

16 oz cream cheese, softened
1 ½ cups chicken, cooked and shredded (a rotisserie chicken works well)
2 cups shredded cheese (of your choice)
¼ cup tequila
¼ cup lime juice
1 tbsp lime zest
2 tbsp fresh orange juice
1 tsp kosher salt
1 tsp cumin
2 cloves garlic, minced
Small container of Pico de Gallo (store bought or homemade), divided
Tortilla chips
(For my chicken, I chose to put a whole chicken in the crockpot the night before. Heat on low for 8 hours adding just a little bit of liquid to the bottom.  Shred this in order to use it for the recipe.)

Cut cream cheese up and layer on bottom of crockpot.
Put shredded chicken over cream cheese and top with shredded cheese. Add the other ingredients including ½ of the pico de gallo. Heat for about an hour or until the dip is heated, stirring periodically.


(note: this can be made quicker on the stove top or microwave if necessary.)
Transfer warm dip to a serving dish, if needed, then top with remaining Pico de Gallo.  Serve with chips.

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