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Instructions
Step
1
Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
Step
2
Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
Step
3
Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.
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Cut cheese into same-sized chunks so they’ll melt evenly during cooking.
To cut down on some of the chopping, thaw 2 cups from a bag of frozen stir-fry bell pepper blend to use in place of the fresh version.
Multicolored tortilla chips lend a splash of Southwest color.
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