Slow Cooker Chicken Nacho Dip — a warm, cheesy dip loaded with chicken, black beans, and jalapeño. Perfect for game day or any gathering.
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A creamy base of Velveeta and cream cheese melts into a rich, silky dip. A touch of sour cream and shredded cheddar add tang and extra cheesiness. This effortless recipe is a crowd-pleaser and also works wonderfully as a nacho cheese sauce.
Equipment Needed For Slow Cooker Chicken Nacho Dip
A small slow cooker is ideal for this recipe. A 4-quart slow cooker fits the ingredients well. If your slow cooker is larger, the dip will still work — simply reduce the cooking time slightly.
How Long To Cook
Cook on LOW until the cheeses are melted and the flavors are blended, about 1½ to 2 hours. Stir once halfway through to prevent browning at the edges. When ready, switch the cooker to WARM and serve straight from the crock.
How Spicy Is This Dip?
Using hot Rotel tomatoes and a spicy taco seasoning will give the dip noticeable heat. For added kick at the table, offer Cholula or another hot sauce for guests to drizzle on top.
Variations
Swap canned corn for the black beans, or use browned ground beef instead of chicken for a different flavor profile. You can also add diced green chiles, extra jalapeños, or a splash of lime for brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, stirring occasionally. If the dip thickens too much when chilled, stir in a little milk to thin to your desired consistency.
More Slow Cooker Dips
- Slow Cooker Cream Cheese Taco Dip
- 4-Ingredient Beef Enchilada Dip
- Slow Cooker Jalapeño Popper Corn Dip
- Crock Pot Crab Artichoke Dip
- Slow Cooker Buffalo Chicken Dip
Watch the short video below to see how easy this recipe is to make.
Slow Cooker Chicken Nacho Dip
Equipment
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4-quart slow cooker
Ingredients
- 2 cups diced, cooked chicken
- 1 (10-ounce) can Rotel tomatoes and green chiles, drained
- 8 ounces Velveeta, cubed
- 4 ounces cream cheese, cubed
- 1/3 cup sour cream
- 1 1/2 tablespoons taco seasoning
- 1 jalapeño, diced
- 1/2 cup canned black beans, rinsed and drained (optional)
- 1 cup shredded sharp cheddar cheese
- 2 green onions, sliced
Instructions
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Lightly grease a 4-quart slow cooker. Add the chicken, drained Rotel, cubed Velveeta, cubed cream cheese, sour cream, taco seasoning, diced jalapeño, and black beans if using. Stir to combine.
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Cover and cook on LOW for 1½ to 2 hours, stirring once halfway through to prevent sticking.
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Stir in the shredded cheddar and half of the sliced green onions. Top with the remaining green onions and serve warm with tortilla chips.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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