Description
This Crock Pot Chicken Nacho Dip is the ultimate crowd-pleaser, perfect for game day or any gathering. Creamy and full of flavor, it’s a cheesy delight that will have everyone coming back for more.
Ingredients
Units
Scale
Chicken:
- 3 cups shredded cooked chicken breast (Rotisserie works great)
Cheese Mixture:
- 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
Additional Ingredients:
- 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
- Combine Ingredients: Place chicken, Rotel, Velveeta, cream cheese, sour cream, taco seasoning, black beans, and jalapeño in the slow cooker.
- Cook: Cover and cook on high for 60-90 minutes, stirring occasionally, until cheese is melted. Stir in green onions.
- Serve: Enjoy as a dip in the slow cooker or serving dish, or pour over tortilla chips for nachos. Garnish with desired toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
