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Crock Pot Chicken Nacho Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 228 reviews
  • Author: admin
  • 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: Tex-Mex

Description

This Crock Pot Chicken Nacho Dip is a warm, creamy, and flavorful appetizer perfect for parties or game days. Made with shredded chicken, Velveeta, cream cheese, black beans, jalapeños, and seasoned with taco spices, it’s an easy slow-cooker recipe that melts together into a cheesy, spicy dip that pairs perfectly with tortilla chips.


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
  • Diced jalapeño
  • Diced tomatoes


Instructions

  1. Load the Slow Cooker: Place the shredded chicken, drained Rotel, Velveeta cheese cubes, cream cheese cubes, sour cream, taco seasoning, rinsed black beans, and diced jalapeños into the slow cooker.
  2. Cook and Stir: Turn the slow cooker to high heat. Cover and cook for 60 to 90 minutes, stirring occasionally to help the cheeses melt evenly and the ingredients combine into a warm, creamy mixture.
  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 contrast to the creamy dip.
  4. Serve and Garnish (Optional): Serve the dip directly in the slow cooker to keep it warm, or transfer to a serving bowl. Optionally, pour over tortilla chips to make nachos, and garnish with chopped cilantro, additional diced jalapeños, and diced tomatoes for extra flavor and color. Enjoy immediately!

Notes

  • The dip can be kept warm in the slow cooker on the warm setting for up to 2 hours.
  • Using rotisserie chicken saves time and adds extra flavor.
  • Adjust the amount of diced jalapeño based on your preferred spice level.
  • Can be made ahead and reheated gently in the slow cooker.
  • Serve with tortilla chips, sliced bell peppers, or crackers for dipping.