Description
This creamy and flavorful Crock Pot Chicken Nacho Dip is the perfect crowd-pleaser for parties and game days. Made with shredded chicken, melted Velveeta and cream cheese, seasoned with classic taco spices, and loaded with black beans and jalapeños, this warm, cheesy dip is easy to prepare and keeps well in the slow cooker for serving.
Ingredients
Scale
Chicken and Beans
- 3 cups shredded cooked chicken breast (Rotisserie chicken works great)
- 1 cup black beans, rinsed and drained
Cheeses
- 1 (16-ounce) block Velveeta cheese, cubed
- 1 (8-ounce) block cream cheese, cubed
- 1/3 cup sour cream
Vegetables & Seasonings
- 1 (14-ounce) can Rotel (diced tomatoes and green chilies), drained well
- 3 tablespoons taco seasoning
- 2 tablespoons diced jalapeño
- 1/4 cup diced green onions
- Chopped cilantro (for garnish)
- Diced jalapeño (for garnish)
- Diced tomatoes (for garnish)
Instructions
- Combine Ingredients: Place the shredded chicken, drained Rotel, Velveeta cubes, cream cheese cubes, sour cream, taco seasoning, black beans, and diced jalapeño into your slow cooker. This creates the base for your creamy nacho dip.
- Cook in Slow Cooker: Set the slow cooker to high heat. Cover and cook for 60 to 90 minutes, stirring occasionally to prevent sticking and to help the cheeses melt evenly. Cook until the cheese is fully melted and the mixture is warm, creamy, and well combined.
- Add Fresh Onions: Once the dip is creamy and heated through, stir in the diced green onions to add a fresh, mildly sharp flavor and a bit of texture contrast.
- Serve and Garnish: Serve the dip directly from the slow cooker to keep it warm, or transfer it to a serving dish. Alternatively, pour the dip over tortilla chips to make loaded nachos. Garnish with chopped cilantro, extra diced jalapeños, and diced tomatoes to enhance flavor and presentation. Enjoy immediately for the best taste and texture.
Notes
- Using rotisserie chicken speeds up prep time and adds extra flavor.
- Drain the Rotel thoroughly to prevent excess liquid from thinning the dip.
- Stir the dip occasionally during cooking to ensure even melting and prevent burning on the sides.
- Adjust jalapeño quantity to control the spiciness of the dip.
- This dip can be kept warm in the crockpot on the ‘keep warm’ setting for serving over several hours.
- Pairs well with tortilla chips, sliced bell peppers, or as a topping for baked potatoes.
