Cheesy Chicken Dip

• 2 chicken breasts (I use frozen)
• 1 (10 ounce) can Rotel Tomatoes, original
• 1 (16 ounce) can refried beans with green chilies
• 1 garlic clove, crushed
• 4 ounces fat free cream cheese, cubed
• 1 cup reduced-fat Mexican cheese blend, shredded
• 1 (1 ounce) package taco seasoning

1. Place frozen (or thawed) chicken breasts in crock pot with the garlic and Rotel tomatoes.
2. Cook until chicken is fully cooked and can be shredded easily (mine took about 3 hours on high).
3. Shred chicken while it's still in crock pot.
4. Add all other ingredients to the chicken/tomato mixture (leave all juices that were created) and continue to cook on low until the dip is hot and creamy!
5. I let mine sit in the crock pot on low for about an hour and then switched it to warm until we were ready to eat.

chicken breasts, tomatoes, beans, garlic, cream cheese, cheese blend, taco seasoning

Taken from www.food.com/recipe/cheesy-chicken-dip-402692 (may not work)