Crock Pot Chicken Nacho Dip is a creamy, cheesy, and flavorful dip packed with shredded chicken, melted cheese, and bold spices. Perfect for game days, parties, or casual gatherings, this easy slow-cooker recipe will have everyone coming back for more.
Why You’ll Love This Recipe
- Effortless Preparation: The crock pot does all the work—just toss in the ingredients and let it cook.
- Crowd-Pleaser: A guaranteed hit with its rich, cheesy, and zesty flavors.
- Customizable: Adjust the spice level or mix in your favorite ingredients for a personalized touch.
- Perfect for Any Occasion: Great as an appetizer, snack, or even a topping for nachos.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Cream cheese, softened
- Shredded cheddar cheese or Mexican cheese blend
- Rotel (diced tomatoes and green chilies)
- Taco seasoning
- Sour cream
- Optional toppings: green onions, jalapenos, cilantro
Directions
- Add Ingredients to the Crock Pot:
- Place chicken breasts in the bottom of the crock pot.
- Top with cream cheese, shredded cheese, Rotel, and taco seasoning.
- Cook:
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot and mix well.
- Stir in Sour Cream:
- Add sour cream and stir until the dip is creamy and fully combined.
- Serve:
- Keep the dip warm in the crock pot and serve with tortilla chips, crackers, or fresh veggies. Add optional toppings if desired.
Servings and Timing
- Servings: 8-10
- Prep Time: 5 minutes
- Cook Time: 4-6 hours on low (or 2-3 hours on high)
Variations
- Spicy Twist: Add diced jalapenos or a splash of hot sauce for extra heat.
- Vegetarian Option: Replace chicken with black beans, corn, and diced bell peppers.
- Buffalo Style: Swap taco seasoning with buffalo sauce and add a sprinkle of blue cheese crumbles.
- Extra Cheesy: Mix in additional shredded cheese for an even creamier dip.
- Healthier Version: Use low-fat cream cheese and sour cream.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the dip in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the crock pot, microwave, or on the stovetop over low heat until heated through.
FAQs
1. Can I use pre-cooked chicken?
Yes, shred rotisserie or leftover chicken and add it during the last hour of cooking.
2. Can I double the recipe?
Absolutely! Use a larger crock pot and adjust the cooking time slightly if needed.
3. Can I make this dip spicy?
Yes, use spicy Rotel, add hot sauce, or mix in diced jalapenos for extra heat.
4. Can I make this dairy-free?
Use dairy-free cream cheese, sour cream, and shredded cheese alternatives.
5. What can I serve with this dip?
Tortilla chips, pita chips, crackers, celery, carrots, or bell pepper slices are great options.
6. Can I use another type of cheese?
Yes, Monterey Jack, Colby, or pepper jack cheese are excellent substitutes.
7. How do I prevent the dip from drying out?
Keep the crock pot on the warm setting and stir occasionally to maintain the creamy texture.
8. Can I add beans or corn?
Absolutely! Black beans, pinto beans, or corn kernels make tasty additions.
9. How long can this dip stay warm in the crock pot?
You can keep it on the warm setting for up to 3 hours, stirring occasionally.
10. Can I use frozen chicken?
Yes, but thaw the chicken completely before adding it to the crock pot to ensure even cooking.
Conclusion
Crock Pot Chicken Nacho Dip is the ultimate easy and delicious appetizer for any gathering. With its creamy, cheesy texture and bold flavors, this dip is a crowd-pleaser that pairs perfectly with tortilla chips or veggies. Whip up this simple recipe for your next event and enjoy the compliments—it’s sure to disappear quickly!
PrintCrock Pot Chicken Nacho Dip
This Crock Pot Chicken Nacho Dip is a cheesy, creamy, and flavor-packed appetizer perfect for game days, parties, or casual get-togethers. Just toss everything into the slow cooker, and let it do the work while you enjoy the crowd-pleasing results!
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: About 8 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican-American
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 (10 oz) can Rotel diced tomatoes with green chilies (drained)
- 1 (8 oz) block cream cheese, cubed
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 (15 oz) can corn, drained (optional)
- ½ cup sour cream
- 1 (1 oz) packet taco seasoning
- 1 cup salsa (mild, medium, or hot based on your preference)
- 1–2 jalapeños, sliced (optional, for extra heat)
Instructions
- Prep the Slow Cooker:
- Lightly grease the crock pot with non-stick spray or line it with a slow cooker liner for easy cleanup.
- Combine Ingredients:
- Add the shredded chicken, Rotel, cream cheese, cheddar cheese, black beans (if using), corn (if using), sour cream, taco seasoning, and salsa into the crock pot.
- Cook the Dip:
- Cover and cook on low for 2–3 hours or on high for 1–1.5 hours, stirring occasionally.
- Once the cheese is melted and the dip is creamy, give it a final stir to combine.
- Serve:
- Garnish with sliced jalapeños, fresh cilantro, or diced tomatoes, if desired. Serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- For a smoky twist, add a dash of smoked paprika or chipotle powder.
- Want to spice it up? Use spicy taco seasoning and hot salsa.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop.