SLOW COOKER HOT CHEESY CHICKEN DIP

1 Reynolds Slow Cooker Liner
1 lb. pasteurized prepared cheese product, cut in cubes
1 cup cooked chicken breast strips
1 (10 oz.) can diced tomatoes & green chilies, drained
1 teaspoon ground cumin (optional)
1/4 cup chopped green onions

Open slow cooker liner and place it inside a 3- to 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Place cubed cheese product, chicken strips, tomatoes, green chilies, and cumin, if desired, into slow cooker.

Place lid on slow cooker. Cook on LOW for 2 hours until cheese is melted.

Set slow cooker control to WARM setting. CAREFULLY remove lid to allow steam to escape. Add green onions; gently stir to mix all ingredients.

Serve dip directly from slow cooker using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss. Estimate 2 tablespoons per serving.

REYNOLDS KITCHENS TIPS:
Serve dip with cut vegetables, tortilla chips, or assorted crackers.

TO DOUBLE THIS RECIPE:
Place a Reynolds Slow Cooker Liner inside a 5- to 6 1/2-quart slow cooker bowl. Double the ingredients. Layer half the cheese, chicken, tomatoes and cumin in lined-slower. Layer remaining ingredients in slow cooker. Cook and serve as directed above.

Servings: 36
Source: Reynolds Kitchens