Crock 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
Scale
- 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.
Find it online: https://ukfinda.com/crock-pot-chicken-nacho-dip/