Spicy Chicken Dip
There are times when you can’t host the party, and carrying your Big Green Egg with you is a bit patronizing. Well, this great recipe will make sure everyone knows you are still the top cooker!
This is easy to prepare and an instant hit. While you can cook the chicken in the slow cooker, I prefer to grill the chicken a bit on the egg coated with my favorite rub before adding it to the mix.
- 1 15 oz can black beans, drained
- 2 cups frozen corn
- 1 1/2 cup thick & chunky salsa, divided
- 3/4 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt (optional)
- 3 chicken breasts
- Dizzy Dust, or your favorite chicken rub
- 1 8 oz block cream cheese, cut into small cubes
- 1 1/2 cups shredded cheddar cheese
Coat the chicken breasts with your favorite rub and salt, then grill it until it reaches an internal temperature of 130°F (this is not a safe eating temp, by the way!). Pull the chicken immediately to slow carry-over heat.
In a slow cooker, mix the beans, corn, 1/2 cup salsa, cumin, chili powder, and red pepper flakes until combined. Place the chicken on top of the mixture and pour the remaining salsa on top of the chicken. Cover and cook on low 3-5 hours until an instant read thermometer reads 170°F in the fattest part of the chicken.
Remove the chicken and cut into small, bite-sized pieces. Add it back to the bean mixture, along with the cream cheese and cheddar cheese. Increase heat in the slow-cooker to high until the cheese melts, about 20 minutes.
Serve with corn tortilla chips.
Alternative suggestion: If you don’t have time to pre-grill on the Big Green Egg, you can use raw chicken coated with your rub. Increase the cooking time by about an hour, and watch the temperatures very closely – you are looking for 170°F in the fattest part of the chicken.