Crock-Pot Chicken Cheese Dip - cooking recipe

Ingredients

2 boneless skinless chicken breasts, frozen
1 (10 1/2 ounce) can Rotel tomatoes & chilies, do not drain
1/2 cup water
1 lb Velveeta cheese, cubed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons flour
4 ounces light sour cream
tortilla chips

Preparation

Blend the tomatoes & chilies in a food processor then pour into a crock pot. Add the water & frozen chicken breasts, cover with a lid & cook on low for 3 hours.
Remove the chicken & shred, place back into the crock pot. Stir in the Velveeta & spices.
Mix the flour with a small amount of water. Stir into the crock pot & recover with a lid. Cook for another hour.
Turn off the pot then stir in the sour cream. Serve warm with tortilla chips.