Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • 1/4 tsp (1.25g) black pepper
  • 1/4 tsp (1.25g) salt
  • 8 oz (227g) cream cheese, softened
  • 1 cup (240ml) sour cream
  • 1 cup (113g) shredded cheddar cheese
  • 1/2 cup (57g) shredded Monterey Jack cheese
  • 1/4 cup (60ml) ranch dressing
  • 1 (4 oz/113g) can diced green chilies, undrained
  • 1/4 cup (30g) chopped green onions, plus more for garnish (optional)

Instructions:

  1. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Sprinkle evenly over chicken breasts.
  2. Place seasoned chicken breasts in the crockpot.
  3. Cook on high for 2-3 hours or low for 4-6 hours, or until chicken is cooked through and easily shreds with a fork (internal temperature reaches 165°F/74°C).
  4. Remove chicken from the crockpot and shred it using two forks.
  5. Return shredded chicken to the crockpot. Add softened cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, ranch dressing, and green chilies.
  6. Stir well to combine. Cover and cook on low for 30 minutes to 1 hour, or until cheese is melted and the dip is heated through, stirring occasionally.
  7. Garnish with green onions (if desired) and serve hot with tortilla chips, veggies, pretzels, or crusty bread.