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A hand holding a chip dipped in Crock Pot chicken nacho dip.

Crock Pot Chicken Nacho Dip

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  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 20 servings 1x
  • Category: Appetizer
  • Method: Slow Cooker
  • Cuisine: American

Description

Melty, spicy Crock Pot Chicken Nacho Dip is a flavor bomb that you want at your next party! Serve this chicken dip recipe as an easy appetizer with a side of chips or crackers and watch it disappear from the crock. Or, drizzle it over tortilla chips for cheesy and flavorful chicken nachos!


Ingredients

Scale
  • 3 cups shredded cooked chicken breast (you can use Rotisserie as well)
  • 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 jalapeno
  • 1/4 cup diced green onions
  • Optional garnish – chopped cilantro, diced jalapeño, and/or diced tomatoes

Instructions

  1. Place chicken, Rotel, Velveeta, cream cheese, sour cream, taco seasoning, black beans, and jalapeño into your slow cooker.
  2. Turn the slow cooker onto high cover and cook for 60 – 90 minutes stirring occasionally, until the cheese is melted. Stir in the diced green onions
  3. Serve in the slow cooker or serving dish as a dip, or pour over tortilla chips and serve as nachos. Garnish if desired.

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