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Crock Pot Chicken Nacho Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 20 servings
  • Category: Appetizer
  • Method: Slow Cooking
  • Cuisine: Tex-Mex

Description

This Crock Pot Chicken Nacho Dip is a warm, creamy, and cheesy dip perfect for gatherings and game days. Featuring shredded chicken, Velveeta, cream cheese, and a blend of flavorful ingredients like Rotel, black beans, jalapeños, and taco seasoning, it offers a deliciously hearty appetizer with a Tex-Mex flair. Easy to prepare in your slow cooker, this dip stays warm for serving and is perfect paired with tortilla chips or used as a topping for nachos.

Ingredients

Main Ingredients

  • 3 cups shredded cooked chicken breast (Rotisserie chicken works great)
  • 1 (14-ounce) can Rotel, drained well
  • 1 (16-ounce) block Velveeta cheese, cubed
  • 1 (8-ounce) block cream cheese, cubed
  • 1/3 cup sour cream
  • 3 tablespoons taco seasoning
  • 1 cup black beans, rinsed and drained
  • 2 tablespoons diced jalapeño
  • 1/4 cup diced green onions
  • Chopped cilantro (for garnish)
  • Diced jalapeño (for garnish)
  • Diced tomatoes (for garnish)

Instructions

  1. Combine Ingredients: Place the shredded chicken, drained Rotel, cubed Velveeta cheese, cubed cream cheese, sour cream, taco seasoning, black beans, and diced jalapeño into your slow cooker. This forms the flavorful base for your nacho dip.
  2. Cook the Dip: Turn the slow cooker onto high heat. Cover and cook the mixture for 60 to 90 minutes, stirring occasionally to ensure the cheese melts evenly and the dip becomes warm and creamy throughout.
  3. Add Green Onions: Once the cheese is fully melted and mixed, stir in the diced green onions to add a fresh and mildly sharp flavor contrast to the creamy dip.
  4. Serve and Garnish: Serve the dip directly from the slow cooker to keep it warm, or transfer it to a serving dish. Optionally, pour over tortilla chips for nachos. Garnish with chopped cilantro, additional diced jalapeños, or diced tomatoes to enhance flavor and presentation. Enjoy immediately!

Notes

  • Rotisserie chicken is a convenient shortcut, but any cooked shredded chicken works well.
  • Draining the Rotel helps prevent the dip from being watery.
  • Adjust the amount of jalapeño to control the heat level.
  • For a thicker dip, cook a bit longer on low until desired consistency is reached.
  • This dip can be kept warm in the slow cooker on a low setting for up to 2 hours before serving.
  • Serve with tortilla chips, crackers, or fresh veggies for dipping.

Find it online: https://slsrecipes.com/crock-pot-chicken-nacho-dip-recipe/