- In a 3½-quart or larger slow cooker, combine artichokes and red pepper; sprinkle with 1 tablespoon Onion Onion Seasoning and ½ tablespoon Garlic Garlic Seasoning. Add chicken, chicken broth and remaining 1 tablespoon Onion Onion Seasoning and ½ tablespoon Garlic Garlic Seasoning.
- Cook on LOW 4-5 hours or until chicken shreds easily.
- Shred chicken; place back in slow cooker. In small microwave-safe bowl, microwave cream cheese on LOW (30% power) until melted, about 1 minute. Stir in Artichoke & Spinach Warm Dip Mix. Stir mixture into chicken in slow cooker. Continue cooking on LOW until heated through.
- Serve in toasted buns. If desired, place toasted buns on a baking sheet. Top with chicken, spinach and cheese. Broil on HIGH until cheese is melted.
Makes 6 servings.
Serve with a green salad.
Make Ahead & Freeze
: Combine step 1 ingredients in a gallon freezer bag. Place bag and 1 packet Artichoke & Spinach Warm Dip Mix
in another gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Nutrition per Serving: (does not include optional toppings)
: 360 Total Fat
: 11g Sat. Fat
: 5g Chol
: 105mg Sodium
: 1,110mg Carbs
: 29g Fiber
: 3g Sugar
: 5g Protein