Crock Pot Chicken Nacho Dip (Print Version)
# Ingredients:
→ For the Dip
01 -
3 cups shredded cooked chicken breast
02 -
1 can (14 ounces) Rotel tomatoes with green chilies, drained
03 -
16 ounces Velveeta cheese, cut into cubes
04 -
8 ounces cream cheese, cut into cubes
05 -
1/3 cup sour cream
06 -
3 tablespoons taco seasoning
07 -
1 cup black beans, rinsed and drained
08 -
2 tablespoons diced jalapeño
09 -
1/4 cup diced green onions
→ Optional Garnishes
10 -
Chopped cilantro
11 -
Diced jalapeño
12 -
Diced tomato
# Instructions:
01 -
Add shredded chicken, drained Rotel, Velveeta cubes, cream cheese cubes, sour cream, taco seasoning, black beans, and diced jalapeño into the slow cooker.
02 -
Cover and cook on high for 60 to 90 minutes, stirring halfway through, until all cheeses are thoroughly melted and the mixture is smooth.
03 -
Stir in the diced green onions and ensure the dip is evenly combined.
04 -
Serve warm directly from the slow cooker or transfer to a serving dish. Optionally, garnish with chopped cilantro, additional diced jalapeño, and diced tomatoes. Offer with tortilla chips or crackers.
# Notes:
01 -
For an extra spicy kick, increase the jalapeño or use spicy Rotel tomatoes.