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Crock Pot Chicken Nacho Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 60 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 20 servings
  • Category: Appetizer
  • Method: Slow Cooking
  • Cuisine: Mexican-American

Description

This Crock Pot Chicken Nacho Dip is a creamy, cheesy, and flavorful appetizer perfect for parties and gatherings. Combining shredded chicken, melty Velveeta and cream cheese, black beans, and zesty Rotel tomatoes with a blend of taco seasoning and jalapeños, this slow-cooked dip is comforting and easy to make. Serve it warm with tortilla chips and toppings like cilantro, diced jalapeños, and tomatoes for a crowd-pleasing snack everyone will love.

Ingredients

Scale

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

Garnishes

  • 1/4 cup diced green onions
  • Chopped cilantro (optional)
  • Diced jalapeño (optional)
  • Diced tomatoes (optional)

Instructions

  1. Load the Slow Cooker: Place the shredded chicken, drained Rotel, cubed Velveeta and cream cheese, sour cream, taco seasoning, rinsed black beans, and diced jalapeño into your slow cooker, spreading ingredients evenly.
  2. Cook and Stir: Turn the slow cooker onto high heat. Cover and cook the mixture for 60 to 90 minutes, stirring occasionally to ensure the cheeses melt evenly and the dip becomes warm and creamy throughout.
  3. Finish With Green Onions: Once the cheese is fully melted and the dip is smooth, stir in the diced green onions to add a fresh and mildly sharp flavor to the creamy mixture.
  4. Serve and Garnish (Optional): Serve the dip directly in the slow cooker to keep it warm, or transfer it to a serving dish. Optionally, garnish with chopped cilantro, extra diced jalapeños, and diced tomatoes for added color, flavor, and presentation. Enjoy immediately with tortilla chips or as a topping for nachos.

Notes

  • Using rotisserie chicken saves time and adds flavorful shredded meat.
  • Make sure to drain the Rotel tomatoes well to avoid excess liquid diluting the dip.
  • Adjust the amount of jalapeño to suit your desired spice level.
  • This dip can be kept warm on a slow cooker ‘keep warm’ setting for up to 2 hours.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Serve with tortilla chips, sliced veggies, or warm pita bread for dipping.

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